New Style Sashimi Recipe

Name: New Style Sashimi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 ounces red snapper fillet; 1 teaspoon finely grated garlic; 1 (3-inch) knob ginger, peeled and julienned very thinly and plunged briefly in cold water; Menengi or chives; 2 teaspoons white sesame seeds, toasted; Yuzu Soy sauce, recipe follows; 1 carrot curl, for garnish; New Style Oil, recipe follows; 1 tablespoon plus 1 teaspoon yuzu juice (best if fresh, but bottled available in Asian markets); 3 tablespoons plus 1 teaspoon soy sauce; 6 tablespoons pure olive oil; 2 teaspoons sesame oil

Servings: persons

18 ounces red snapper fillet
1 teaspoon finely grated garlic
1 (3-inch) knob ginger, peeled and julienned very thinly and plunged briefly in cold water
Menengi or chives
2 teaspoons white sesame seeds, toasted
Yuzu Soy sauce, recipe follows
1 carrot curl, for garnish
New Style Oil, recipe follows
1 tablespoon plus 1 teaspoon yuzu juice (best if fresh, but bottled available in Asian markets)
3 tablespoons plus 1 teaspoon soy sauce
6 tablespoons pure olive oil
2 teaspoons sesame oil

1
Cut fish fillet into paper-thin slices using the usu-zukuri cutting technique: Place fillet horizontally on chopping board with skin side up and tail end to left, steadying that side with fingers of left hand.
2
Hold very sharp, long, thin-bladed pointed knife so that the top, blunt edge is inclined sharply to the right and, from the left side of fillet, start cutting paper-thin slices.
3
Keep the blade at an acute angle to achieve a clean cut across the grain.
4
The fish is sliced in one drawing stroke.
5
Let the weight of the knife do the work as you draw the blade back toward yourself.
6
Keep fingers of left hand clear.
7
Arrange fish slices on serving plate.
8
On each slice dab a little grated garlic and place ginger spears and a few menengi or chives.
9
Sprinkle sesame seeds over fish.
10
Drizzle yuzu soy sauce over top of entire arrangement and garnish with carrot curl.
11
Just prior to serving, heat the New Style Oil in a small frying pan until just before it begins to smoke.
12
Pour it over fish slices and serve.
13
This recipe may also be followed using shellfish, beef or tofu.
14
Combine in small bowl.
15
Combine in small bowl.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 18 ounces red snapper fillet, 1 teaspoon finely grated garlic, 1 (3-inch) knob ginger, peeled and julienned very thinly and plunged briefly in cold water, Menengi or chives, and more.

Yes, New Style Sashimi falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

New Style Sashimi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions