Ingredients
Fish
- 600 gfresh tuna loin, of known handling
- or sashimi-grade tuna from a trusted supplier
To serve, the Japanese way
- soy sauce
- wasabi
- pickled ginger
- daikon, shredded very fine
To serve, the island way
- fresh lime or lemon juice
- soy sauce
- sliced hot chilli
- sliced onion
- grated fresh coconut, optional
Directions
- Use a clean board kept only for this. Chill the board and the plate before you start. Use your sharpest knife and wipe it often. Work quickly and return the fish to the refrigerator between steps.
- Cut away any dark red bloodline running through the loin. Trim off any sinew or silver membrane. Set the block with the grain running across you.
- Hold the knife at a slight angle to the board. Do not saw back and forth at any point. Lay each slice down as you cut it. Pile shredded daikon on a chilled plate.
- Put a small mound of wasabi beside them. Add a little pickled ginger to the side. Pour soy sauce into a small dish.
- Cut the tuna into cubes rather than slices. Put them in a bowl with sliced onion and chilli. Squeeze fresh lime juice over them.
- Add soy sauce and turn everything together. Let it sit for only a few minutes.
- Serve it immediately while it is cold. Raw fish should never sit out on a warm table. Keep the plate over ice if it will stand for long.
Technique
- Micronesia was administered by Japan under the South Seas Mandate from 1914 until the Second World War.
- Japanese food practices left a lasting mark across the region, of which sashimi is the most visible.
Substitutions
- Skipjack, yellowfin and bigeye tuna are all eaten raw where they are freshly caught.
- Salmon handled to the same standard is the common substitute where tuna is not available.
Variations
- Poke in Hawaii dresses cubed raw tuna with soy, sesame and seaweed.
- Kelaguen in Guam and the Marianas cures the fish in lemon with coconut and chilli.
- Some island versions add cucumber and tomato to make a fuller salad.
History
Raw tuna with soy arrived with the Japanese administration of Micronesia between the wars and stayed as everyday food.
Frequently asked questions
What is Tuna Sashimi?
Tuna Sashimi is a main from Micronesia: abundant fresh raw tuna eaten with soy, lime or chili. Raw tuna with soy arrived with the Japanese administration of Micronesia between the wars and stayed as everyday food.
How long does Tuna Sashimi take to make?
Tuna Sashimi takes 20 minutes of preparation and none of cooking. The recipe makes serves 4. It is rated medium to make.
What can I substitute in Tuna Sashimi?
Yes, within limits. Skipjack, yellowfin and bigeye tuna are all eaten raw where they are freshly caught. Salmon handled to the same standard is the common substitute where tuna is not available.
What is the most important thing to get right in Tuna Sashimi?
Hold the knife at a slight angle to the board. Do not saw back and forth at any point. Lay each slice down as you cut it. Pile shredded daikon on a chilled plate.
