This sea bream sashimi, inspired by the most refined Japanese traditions, is a true work of culinary art. For a result worthy of a starred restaurant, not only the perfect selection of fish is required, but also extreme precision in cutting and a perfect balance of flavors.
Ingredients for 6 people:
- 1 wild gilt-head bream of 1.5 kg
- 400 g daikon (Japanese white radish)
- 1 piece of fresh wasabi
- 3 sheets of toasted nori (yaki nori)
- 3 tbsp sake
- 6 tbsp soy sauce
Preparation :
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Preparation of Daikon:
- Peel the daikon and, if you are not an expert in the art of katsura-muki (Japanese spiral cutting technique), you can use a food processor or a fine grater to cut the daikon into very thin filaments. Plunge them immediately into very cold water, with ice cubes to keep them crisp and fresh.
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Preparation of Wasabi:
- Peel the fresh wasabi and grate it finely using a Japanese ceramic grater. If you don't have fresh wasabi, you can use wasabi in a tube, although it's best to opt for the fresh version for a brighter, more authentic flavor.
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Preparation of Nori:
- Tear the nori sheets into small 2 x 2 cm squares using your fingers. Place them in a bowl and sprinkle them with the sake so that the seaweed rehydrates and infuses its flavors into the liquid.
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Preparation of the Fish:
- Start by carefully scaling and gutting the sea bream. Wash it in cold water and pat it dry gently.
- Using a Japanese deba-bocho kitchen knife (short, thick blade), remove the head of the sea bream and then lift the fillets. Separate them in two, following the line of the central ridge, and remove the brown part of the flesh as well as the remaining bones.
- Using a yanagi-ba knife (long, thin blade, ideal for cutting sashimi), carefully remove the skin from the sea bream fillets. Then cut the fillets into very thin oblique slices, about 5 mm wide.
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Dressing the Sashimi:
- Arrange the sea bream slices in a dome shape in bowls or small plates, overlapping the slices to achieve a shiny, pearly visual effect. Make sure the slices are perfectly ordered, creating an elegant presentation.
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Trimming and Finishing:
- Drain the daikon filaments and arrange them in small tufts on the sashimi.
- Sprinkle a few pinches of nori pressed between your fingers on each serving, adding a subtle umami note.
- Add a dab of freshly grated wasabi on the side, so each guest can adjust the intensity to their preference.
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Serve with Sauce:
- Serve the soy sauce in small bowls. This sauce will be used to lightly dip the sea bream slices, providing an exquisite depth of flavour. You can also offer a little lemon juice to bring a touch of acidity and freshness, ideal for cutting the richness of the fish.
The Choice of Fish:
For this Naruto sea bream sashimi, the quality of the fish is essential. Opt for a wild royal sea bream, which offers firm and tasty flesh. The sea bream should have a slightly pearly texture and a strong iodized taste. Absolutely avoid farmed sea bream, which are often softer and less tasty. If Naruto sea bream is difficult to obtain, pageot and line-caught sea bass from Brittany are also excellent alternatives, and John Dory offers a delicate texture and refined taste, perfect for sashimi.
Additional tips:
- To achieve this quality sashimi, make sure the knife you use is perfectly sharp. A sharp blade ensures clean and precise cuts, essential for a sashimi with the perfect texture.
- Sea bream should be very fresh, ideally bought the same day it is prepared. If you can't get fresh sea bream, make sure it has been frozen beforehand to kill parasites, an essential practice for raw fish.
Conclusion :
Naruto Sea Bream Sashimi is a refined recipe that combines freshness, finesse and simplicity. By following these steps carefully, you will be able to offer a dish worthy of the best Michelin-starred restaurants, which will enhance the delicate texture of the fish while highlighting the subtle aromas of wasabi, daikon and nori. It is a dish where each element, each gesture, is important to create an unforgettable culinary experience.
