White Fish Sashimi with Lemon Coins
Clean, delicate slices with a squeeze of lemon. Ready in minutes and elegant enough for guests.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
- Level
- Medium
Photo: Valeria Boltneva / Pexels
Sashimi is a lesson in restraint: a sharp knife, a cold plate and nothing extra. Grated daikon softens rich or fried food, and fine daikon threads make a classic bed for sashimi. Mild white fish like snapper rewards thin, precise slices and a light touch with the soy sauce. Double the recipe for a crowd; the method scales easily.
Method
Clear a cutting board, wipe a long sharp knife clean and set a damp towel nearby for wiping the blade between slices.
Prepare the garnishes: cut the daikon into hair-thin threads and soak them in ice water.
With a long knife, slice the snapper into even slices and lay them in rows as you go so they keep their shape.
Build the platter from back to front, placing taller garnishes behind and slices leaning against them.
Spoon or serve soy sauce on the side, add a small mound of wasabi and eat within 20 minutes.
Chef's note
Slice with the full length of the blade in one pulling motion; sawing tears the flesh.
From the Sashimi and Crudo counter
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