Sashimi Recipe

• 500 gms Very Fresh Fish (such as tuna, salmon or trout)
• 1 Carrot
• 1 Daikon Raddish

• Use a very sharp, flat-bladed knife to remove any skin from the fish.
• Place the fish in the freezer and chill it until it is just firm enough to be cut thinly and evenly into slices, about 5 mm in width.
• Try to make each cut one motion in one direction, taking care not to saw the fish.
• Use a zester to scrape the carrot and daikon into long fine strips or cut them into fine julienne strips.
• Arrange the fish pieces on a platter.
• Garnish with the carrot and daikon raddish.
• Sashimi is ready. Serve with the soy sauce and wasabi.