Great stuff jdlenton, hope you can make it.
I found this sashimi recipe and thought we could give it a go.
There's an oriental shp in Headington, Oxford that I go to sometimes so I'll bring the other ingredients. Then we just have to get the Bass
2 tb Virgin olive oil
1 tb Lemon juice
1 ts Basil leaves, fresh only!
1 ts Chopped fresh coriander
20 oz Fresh raw Sea Bass, boneles
Ok, step one. That Bass must be *very fresh*. Swimming yesterday is your aim, and if it wasnt swimming at the most 3 days ago, its way too old for this! You can tell by smelling the fish. If it smells more then faintly fishy, its too old. Bake it or do something else with it. Nuff said ok? Now, you chop that fish up into bite size pieces. You can make the slices look pretty such as the japanese do, or just hack them up. Taste is the same. Mix the otjher ingredients, and pour over the fish just before serving. If cutting fish ahead of time, store in a zip-lock type bag separate from the sauce. This can also be a side dish if your family doesnt eat much meat. As such, it serves very well with a bowl of hot butter beans (dried large lima beans) and rice. For a soup, consider Japanese Dashi or a mild pumpkin/carrot puree. For a veggie, you cant beat steamed Bok Choy with this.
Sounds lurvley
For those who don't know. Sashimi is the same as sushi but without the rice bed underneath.
We can also eat this with kikkoman's soy sauce and wasabi
I found this sashimi recipe and thought we could give it a go.
There's an oriental shp in Headington, Oxford that I go to sometimes so I'll bring the other ingredients. Then we just have to get the Bass
2 tb Virgin olive oil
1 tb Lemon juice
1 ts Basil leaves, fresh only!
1 ts Chopped fresh coriander
20 oz Fresh raw Sea Bass, boneles
Ok, step one. That Bass must be *very fresh*. Swimming yesterday is your aim, and if it wasnt swimming at the most 3 days ago, its way too old for this! You can tell by smelling the fish. If it smells more then faintly fishy, its too old. Bake it or do something else with it. Nuff said ok? Now, you chop that fish up into bite size pieces. You can make the slices look pretty such as the japanese do, or just hack them up. Taste is the same. Mix the otjher ingredients, and pour over the fish just before serving. If cutting fish ahead of time, store in a zip-lock type bag separate from the sauce. This can also be a side dish if your family doesnt eat much meat. As such, it serves very well with a bowl of hot butter beans (dried large lima beans) and rice. For a soup, consider Japanese Dashi or a mild pumpkin/carrot puree. For a veggie, you cant beat steamed Bok Choy with this.
Sounds lurvley
For those who don't know. Sashimi is the same as sushi but without the rice bed underneath.
We can also eat this with kikkoman's soy sauce and wasabi