Sea Bream Sashimi Salad from Tokyo Cult Recipes by Maori Murota
Thinly slice the onion. Discard the outer layer from the leek, then cut the leek into matchsticks, as thin as possible. Soak in water for 10 minutes to soften the flavour, then drain well. Cut the ...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Plate
Ingredients
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- freshly ground pepper
- juice of 1 organic lime
- ½ cucumber
- ½ white radish (daikon)
- 2 sashimi-grade sea bream fillets
- 3 cm (1¼ in) leek (white part)
- ½ turnip
- ¼ carrot
- your choice of herbs – mint, dill, coriander (cilantro), etc
- 1 tablespoon peanuts, toasted and roughly chopped
- 2 tablespoons peanut oil (or sunflower oil)
- ½ onion
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