ACTIVE TIME: 15 minutes
TOTAL TIME:15 minutes
Ingredients:
Snapper filet 300g (YIELD: for Three Servings):
* 10g salt
* 500ml of water
Chapters:
0:00 Ohayou!!
0:04 Salt Water
0:14 Snapper Fillet
1:16 Heat the Water
1:34 Cook the Skin
0:00 Slice
2:26 Plating
“Itadakimasu” (いただきます) expresses gratitude and respect for everyone and everything that made the meal possible☺️
If you say “Itadakimasu” before you eat, whether in Japan or with your Japanese friend, they will be very happy and appreciative.
Instructions:
Make Salt Water Solution
- Mix 500ml water with 10g salt to make a 2% salt ice water solution.
Prepare the Snapper Fillet
- Use the backside fillet of a whole snapper, skin on and scaled.
Heat the Water
- Heat water to 85℃ (185℉). Do not use boiling water (100℃/212℉) as it will cook the fillet.
- For farmed snapper, use 80℃ (176℉).
Cook the Skin
- Pour hot water onto the skin, avoiding the fillet.
- Immediately submerge the fillet in ice water to stop cooking.
- Quickly remove and pat dry with a paper towel.
Slice the Sashimi
- Use a Japanese knife, slicing by pulling it towards you.
- Five or six pieces are enough for one portion.
Plating the Sashimi
- Plate as you like, with shredded daikon radish, a bamboo leaf, and citrus (lime, lemon, etc.).
- Add wasabi and flaky salt if desired.
- Keep the front low and the back high.
Enjoy!!
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