Ingredients
- 18 ounce red snapper fillet
- 1 teaspoon garlic
- 1 teaspoon ginger
- 1 teaspoon chives
- 2 teaspoon white sesame seeds
- 18 ounce red snapper fillet
- 1 teaspoon garlic
- 1 teaspoon ginger
- 1 teaspoon chives
- 2 teaspoon white sesame seeds
- 1 tablespoon yuzu juice
- 1 tablespoon carrot
- 18 ounce red snapper fillet
- 1 teaspoon garlic
- 1 teaspoon ginger
- 1 teaspoon chives
- 2 teaspoon white sesame seeds
- 1 tablespoon yuzu juice
- 1 tablespoon carrot
- 6 tablespoon olive oil
Preparation
Baking Directions:
1.Cut the fish into paper-thin slices using the usu-zukuri cutting technique: Place the fillet horizontally on a chopping board with skin side up and the tail end on the left, steadying this end with fingers of your left hand.
Hold the knife so that the top is inclined sharply to the right and, from the left of the fillet, start cutting paper-thin slices, keeping the blade at an acute angel to achieve a clean cut across the grain.
The fish is sliced in one drawing stroke.
Let the weight of the knife do the work as you draw the blade back.
2.Arrange the fish slices on a serving plate.
On each slice dab a little grated garlic and place ginger spears and a few menegi or chives.
Sprinkle the sesame seeds over the fish.
Drizzle the yuzu soy sauce over the top and garnish with the carrot curl.
3.Just prior to serving, heat the New Style Oil in a small frying pan until just before it begins to smoke.
Pour it over the fish slices and serve.
