Gastronomixs

Halibut sashimi with yuzu

Sashimi is a Japanese dish made with fresh raw fish and shellfish that is thinly sliced with a very sharp knife.

Halibut sashimi with yuzu

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

500

g

halibut fillet

75

g

Icelandic salt

1

piece

yuzu

Preparation method

  • Use a vegetable peeler to cut one ribbon from the peel of the yuzu. Remove the pith and cut the peel into a fine julienne.
  • Use a microplane grater to grate the rest of the peel and mix this zest through the salt.
  • Season the fillets with the salt and wrap up tightly in paper.
  • Allow to rest in the refrigerator for at least one hour.
  • Cut the fillets into even strips and garnish with the julienne of the peel.

Serving suggestions

  • Serve with sukiyaki.
  • Serve the classic way with wasabi, pickled ginger, and soy sauce.

Previous page