Sashimi Plate With Pickled Ginger

Ingredients

1 fillet Norwegian Atlantic salmon (10 ounce)
= (center cut - not tail)
1 block fresh tuna (10 ounce)
= (ask for yellowfin or bigeye varieties)
Curly-leaf parsley for garnish
1 solid knob fresh ginger - (abt 1 oz) peeled, and
sliced paper thin
4 packets sugar substitute
1/2 cup rice wine vinegar
= (or 1/4 cup white vinegar mixed
with 1/4 cup water)
1 ounce prepared wasabi
= (available in most supermarkets and
Asian markets)
1/4 cup light soy sauce

Method

Cut the fish into 2- by 1-inch strips, then slice the strips into thin slivers (2- by 1- by 1/8-inch). Arrange attractively on four plates; garnish with parsley. Cover and refrigerate.

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.

This recipe yields 4 servings.

Carbohydrates: 8.5 grams
Net Carbs: 8 grams
Fiber: 0.5 grams
Protein: 32 grams
Fat: 8.5 grams
Calories: 247

Comments: 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.

Yield

4 Servings


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