Red Grouper Sashimi

1. 1

   Let's begin preparing the red grouper.

2. 2

   Remove the guts, gills, and scales.

3. 3

   Rinse with water until clean.

4. 4

   Remove the head.

5. 5

   Slice into three pieces.

6. 6

   Remove the bones.

7. 7

   Remove the skin and fatty area.

8. 8

   Thinly slice.

9. 9

   Chop the green onion into 3-4 cm lengths.

10. 10

    Serve with a dab of momiji oroshi (grated daikon radish with red pepper).

11. 11

    Or, slice into thicker pieces and garnish with shiso and wasabi.

* Per serving · 4 servings · Values may vary.

No additional tips available.