Wafer-thin sashimi of sea bass with spicy soy dressing
hirame no usu-zukuri
Usu-zukuri, or wafer-thin cut, is a sashimi style suitable for firm-fleshed white fish, such as sea bass or sea bream, or for smaller flatfish such as plaice and turbot. In Japan, it is a traditional, seasonal treat to eat blowfish made in this way. Consider this Japan’s answer to Italian carpaccio or Peruvian ceviche.
SERVES 4 | PREPARATION TIME 15 minutes, plus freezing time
INGREDIENTS
For the sashimi
14oz (400g) sea bass fillets, skin and bones removed | 4 scallions, finely sliced lengthwise, to garnish
For the spicy soy dressing
1 garlic clove, grated | ½–1 red chile, seeded and very finely chopped | grated zest and juice of 1 lemon | ¼ cup soy sauce
METHOD
1 Place the fish fillets (each wrapped in plastic wrap) in the freezer for 10–15 minutes, or until they are semi-frozen and firm enough to be sliced easily, but not frozen solid; keep checking. Chill 4 serving plates in the refrigerator.
2 Meanwhile, mix all the dressing ingredients in a small bowl and set aside. Take out the chilling plates and the fish. Unwrap the fish and place it on a chopping board.
3 With the skinned-side up, cut the fish into wafer-thin slices about 1⁄8in (3mm) thick (see below). Carefully arrange the slices in an overlapping pattern on each serving plate. Drizzle the soy dressing on top, garnish with the scallions, and serve immediately.
HOW TO cut wafer-thin slices
Place the fillet at an angle, with the thin end closest to you. Starting at the thin end, hold the knife almost horizontal and draw the blade in a smooth, diagonal movement to produce a thin slice. Support the top of the slice with your fingertips as you cut.
Wafer-thin sashimi of sea bass with spicy soy dressing