Recipe#25049

Title: Raw Fish Salad (Japanese Sashimi)

From:arlenes@holly.colostate.edu
Date: Mon, 22 Apr 1996 23:04:30 -7 
  From 'The Complete Fish Cookbook', by Dan and Inez
  Morris, Stoeger Sportsman's Library, 1972
  
  posted by Robert Bass

Yield: 9 servings
 
      1 lb Bass (raw) or:
           - Tuna (raw) or: other
           - fish of your choice, fresh
           - water or salt, bones and
           - skin removed and slivered
    1/2 c  Gingerroot, fresh, chopped
           -or: 1/4 c powdered ginger
    1/2 c  Horseradish, grated
    1/2 c  Mustard sauce or: 1/4 c
           - mustard powder
           Water, for mixing sauce
           - ingredients
           Bowl of very fresh salad
           - greens, broken or cut into
           - small pieces
 
  In this popular dish, the Japanese enjoy eating their
  fish completely raw, cut in slivers about 1/4 inch
  thick, and dipped into a mixture of fresh chopped
  gingerroot, grated horseradish and mustard.  We add
  dishes of very fresh greens, turning the Sashimi into
  a salad.
  
  If your fish is very, very fresh, your dishes colorful
  and attractively arranged, and if you accompany your
  first bite of raw fish with a generous mouthful of
  crisp greens, you will probably be able to overcome
  your prejudices and discover what the Japanese have
  known for centuries: fish doesn't have to be cooked to
  taste good.
  
  INSTRUCTIONS: Set out the slivered fish, 3 dishes of
  seasonings and salad greens and let everyone mix his
  own sauce, tasting and testing as he does, and help
  himself to greens.