Salmon Sashimi

Salmon Sashimi

Sashimi is very easy to prepare and nice to eat-as you are tasting the original texture and flavour of the meat.
However freshness of the seafood and hygiene is very important when it comes to handle the raw meat and the preparation.
I always use Ice Water to clean the sashimi(to kill the bacteria) which I have learned this from my sushi chef when I did my kitchen training in the Japanese Restaurant at Hyatt Regency KK.
Here are some guide on how to prepare Sashimi

Ingredients:
Fresh Salmon Fillet (tips: best to get the belly part or fatty salmon will do)
Wasabi
Pickle ginger
Japanese Soy Sauce
1 bowl of clean ice cold water

Japanese Soy Sauce(for Sushi and Sashimi) & Wasabi

Method:
1. Make sure you have a very clean work station- clean chopping board, clean & sharp knife, a plate with kitchen towel ready and a serving plate.
2. Clean the salmon & also the skin part(If the salmon you bought is with skin). Then remove the skin.(Don't throw away the skin, keep it for tempura).
3. Place the bowl of Ice cold water aside.
4. Cut the Salmon fillet to strip with a width of 5cm.
5. Slice the salmon into 1cm thick.
6. Plunge the sliced salmons into the Ice cold water.
7. Wash and dry your hand with clean towel, prepare a the plate with kitchen towel.
8. Dish out the salmon and put it on the kitchen towel and pat dry.
9. Arrange it nicely on a serving plate.
10. Serve it with some wasabi, pickle gingers and Japanese Soy Sauce.

Tips: You can prepare this dish in advance. Make sure it's neatly covered with cling film and keep it in the fridge.