Equipment
Shallow bowl
Chef's knife
Cutting board
Chilled plates
or Chilled serving platter
Ingredients
6 servings
Marinade
- 15 ml dry sherry
- 15 ml soy sauce
- 1 g salt, to taste
- ½ g black pepper, freshly ground, to taste
- 1 scallion, trimmed and finely chopped
- 5 ml dark sesame oil
Main
- 450 g salmon, very thinly sliced across the grain
Garnish
- 5 g cilantro
Nutrition (per serving)
103
Calories
15g
Protein
1g
Carbs
4g
Fat
0g
Fiber
0g
Sugar
274mg
Sodium
Method
01
In a shallow bowl, whisk together the dry sherry, soy sauce, salt, black pepper, chopped scallions, and dark sesame oil.
02
Place the thinly sliced fish into the bowl and stir gently to ensure every piece is coated with the marinade.
03
Allow the fish to rest in the marinade for 10 minutes at room temperature or in the refrigerator.
10mLook for: Fish surface will appear slightly opaque from the acid and salt.
04
Arrange the marinated fish slices neatly onto plates that have been chilled in the freezer.
05
Top the fish with fresh cilantro sprigs and serve immediately.
Chef's Notes
- For the best texture, slice the fish while it is very cold or slightly semi-frozen.
- Ensure you are using 'sushi-grade' or 'sashimi-grade' fish to ensure safety for raw consumption.
Storage
Refrigerator: 2 hours — Must be kept chilled; raw fish quality degrades rapidly after marinating.
