Sashimi Plate With Pickled Ginger Recipe - Cooking Index
Sashimi Plate With Pickled Ginger Recipe - Cooking Index
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.
Type: Fish| 1 | Fillet Norwegian Atlantic salmon - (10 ounce) | |
| = (center cut - not tail) | ||
| 1 | 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 | Sugar substitute | |
| 1/2 cup | 118ml | Rice wine vinegar |
| = (or 1/4 cup white vinegar mixed | ||
| With 1/4 cup water) | ||
| 1 oz | 28g | Prepared wasabi |
| = (available in most supermarkets and | ||
| Asian markets) | ||
| 1/4 cup | 59ml | Light soy sauce |
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
Source:
Atkins Cookbook at http://atkinscenter.com
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