Yellow Striped Butterfish Tataki

1. 1

   Fillet the fish into 3 portions and throw away the bits attached to the backbone.

2. 2

   Peel off the skin.

3. 3

   (Find more detailed instructions on how to fillet fish in my sashimi recipe)

4. 4

   Finely julienne the ginger and shiso leaf and finely mince the green onion.

5. 5

   Cut the fish into small pieces and mix!

6. 6

   Mixing with your hands will ruin the flavour of the fish, so I recommend using chopsticks.

7. 7

   Serve on a plate with a splash of soy sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.