SASHIMI PLATE WITH PICKLED GINGER
Servings: 4
Prep time: 0:25:00
Bake/Cook time: 0:05:00
Calories: 247
Fat: 8 grams
Protein: 32 grams
Carbohydrates: 8 grams
Fiber: 0 grams
Net Carbs: 8 grams
10 ounce fillet of Norwegian Atlantic salmon, center cut (not
tail)
10 ounce block of fresh tuna (ask for yellowfin or bigeye
varieties)
Curly-leaf parsley for garnish
1 solid knob fresh ginger (about 1 ounce), peeled, sliced
paper thin
2 1/2 tablespoons granular sugar substitute
1/2 cup rice wine vinegar (or 1/4 cup white vinegar, mixed
with 1/4 cup water)
1 ounce prepared wasabi*
1/4 cup light soy sauce
1. Cut the fish into 2" x 1" strips, then slice the strips into
thin slivers (2" x 1" x 1/8"). Arrange attractively on four
plates; garnish with parsley. Cover and refrigerate.
2. Combine sliced ginger, sugar substitute and rice vinegar
in a small pot; boil five minutes. Drain; cool in freezer 5
minutes. Divide into four small piles. Place a small
mound of wasabi on each plate, near the ginger. Serve
with small dipping cups of soy sauce.
Exceptionally fresh raw fish, soy sauce, wasabi (Japanese
horseradish) and sweet pickled ginger make up a simple,
elegant Japanese light meal. Buy fish for sashimi from a fish
market, rather than a supermarket, and tell the dealer that youll
be serving it raw. A sharp knife is essential here. Serve with
shredded daikon, a low carb Japanese white radish.
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