Raw Fish (Sashimi)

We are so blessed with fresh seafood in NZ, so lucky and we take it for granted. We buy our fish fillet from a fish shop located in Westfield Shopping Mall in Manukau City. We inform them that we wanted some salmon, snapper (terakihi is just as good) and tuna for raw fish and has to be fresh. So far we get the freshest in store and never failed. When we get home, we rinse the fish with cold water, remove the skin from the salmon (the shop can do it for you for free if you ask), remove the bones ( there are a few, about half a dozen which you can feel by running your finger through the fish) with tweezers and then slice them at an angle (about 45 degree). The slices should be about 5mm (1/4") thick and about bite size. I garnish with some grated radish, flat leaf parsley (or any green herb) and a nasturtium flower (which is bright yellow orange) when in season, glad wrap it and keep in the fridge until we are ready to eat. The grated radish was dipped in cold water for about a minute and it gets nicely curly/fluffy.

Dipping sauce:

Instead of using expensive Japanese soya sauce (and there are so many types to choose from), we use a premium sauce from Lee Kum Kee which we also use it for general cooking. Any other soya sauce will do as long as it is not too salty and suits your palate. 

Squeeze a tad (more if you like it hot) of wasabi (horse radish) into the soya sauce and stir to mix. There are also several brands of Wasabi in the grocery shop to choose from.

To Eat:

Pick up a piece of raw fish, dip it into the sauce and eat it.

Great tucker, taste the freshness, nutritious, simple and yum. Taste like heaven if you catch your own fish.

Will probably cost you an arm and a leg to eat such a big portion in the restaurant.

Enjoy!