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Obesity Discussion · 08-11-07, 04:59 AM

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.

08-11-07, 04:59 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,906 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Sashimi Plate with Pickled Ginger 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. Atkins - Sashimi Plate with Pickled Ginger Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________