Willow-pattern Sashimi from Keep it Simple by Alastair Little
This gets its name from the fact that the slices of fish should be thin enough for you to be able to see the pattern of the serving plate through them.
Ingredients
- Kikkoman soy sauce, to serve
- ½tbsp wasabi powder (Japanese green horseradish), to serve
- 1 very fresh sea bass, weighing about 900g/2 lb
- sea salt
- 1 small cucumber
- caster sugar
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