Sashimi Chinese Style Recipes

NEW STYLE SASHIMI

New Style Sashimi image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

18 ounces red snapper fillet
1 teaspoon finely grated garlic
1 (3-inch) knob ginger, peeled and julienned very thinly and plunged briefly in cold water
Menengi or chives
2 teaspoons white sesame seeds, toasted
Yuzu Soy sauce, recipe follows
1 carrot curl, for garnish
New Style Oil, recipe follows
1 tablespoon plus 1 teaspoon yuzu juice (best if fresh, but bottled available in Asian markets)
3 tablespoons plus 1 teaspoon soy sauce
6 tablespoons pure olive oil
2 teaspoons sesame oil

Steps:

Cut fish fillet into paper-thin slices using the usu-zukuri cutting technique: Place fillet horizontally on chopping board with skin side up and tail end to left, steadying that side with fingers of left hand. Hold very sharp, long, thin-bladed pointed knife so that the top, blunt edge is inclined sharply to the right and, from the left side of fillet, start cutting paper-thin slices. Keep the blade at an acute angle to achieve a clean cut across the grain. The fish is sliced in one drawing stroke. Let the weight of the knife do the work as you draw the blade back toward yourself. Keep fingers of left hand clear.
Arrange fish slices on serving plate. On each slice dab a little grated garlic and place ginger spears and a few menengi or chives. Sprinkle sesame seeds over fish. Drizzle yuzu soy sauce over top of entire arrangement and garnish with carrot curl.
Just prior to serving, heat the New Style Oil in a small frying pan until just before it begins to smoke. Pour it over fish slices and serve.
This recipe may also be followed using shellfish, beef or tofu.
Combine in small bowl.
Combine in small bowl.

HWEH (SASHIMI) WITH KOREAN CHOGOCHUJANG DIPPING SAUCE RECIPE BY TASTY

Hweh (Sashimi) With Korean Chogochujang Dipping Sauce Recipe by Tasty image

Can't get enough of BTS? Try one of Jungkook's favorite foods: hweh, or Korean-style sashimi served with sweet and spicy chogochujang. Try it wrapped in red leaf lettuce or perilla leaves!

Provided by Jasmine Pak

Categories Lunch

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

¼ cup gochujang, Korean red chile paste
2 tablespoons water
2 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon garlic, minced
1 teaspoon sesame seeds, toasted
¼ lb sashimi grade salmon
¼ lb sashimi-grade tuna
¼ lb sashimi-grade halibut
perilla leaf
red leaf lettuce
white rice, steamed

Steps:

Make the chogochujang. In a medium bowl, stir together the gochujang, water, rice vinegar, granulated sugar, minced garlic, and toasted sesame seeds.
Prepare the sashimi: If the sashimi-grade salmon, tuna, and halibut is not pre-cut, cut into thin slices against the grain.
Arrange the fish on a plate. Serve with perilla leaves and red leaf lettuce for wrapping, rice, and the chogochujang for dipping.
Enjoy!

Nutrition Facts : Calories 184 calories, Carbohydrate 14 grams, Fat 5 grams, Fiber 0 grams, Protein 18 grams, Sugar 11 grams

SPICY SUSHI DIPPING SAUCE

Spicy Sushi Dipping Sauce image

An excellent alternate to boring, bland soy sauce. This 5-minute recipe will surely add a kick to your sushi and sashimi! It is best served with sushi or sashimi, but is great for dumplings and wontons, too!

Provided by Erin

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 5m

Yield 2

Number Of Ingredients 5

Ingredients

2 tablespoons soy sauce
½ teaspoon chile-garlic sauce (such as Sriracha®)
¼ teaspoon sesame oil
1 pinch garlic powder
1 thin slice lemon

Steps:

Stir soy sauce, chile-garlic sauce, sesame oil, and garlic powder together in a small bowl; add lemon slice.

Nutrition Facts : Calories 16.8 calories, Carbohydrate 2.1 g, Fat 0.6 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 958.9 mg, Sugar 0.4 g

SASHIMI, CHINESE STYLE

Sashimi, Chinese Style image

Provided by Jason Epstein

Categories easy, quick, appetizer

Time 15m

Yield 6 first-course servings

Number Of Ingredients 8

Ingredients

1 tablespoon dry sherry
1 tablespoon soy sauce
Dash of salt
2 grinds fresh black pepper
1 green onion, trimmed, chopped very fine
1 teaspoon dark sesame oil
1 pound skinless salmon, tuna or wild striped-bass fillet, very thinly sliced across the grain
Few sprigs fresh cilantro

Steps:

Mix the first 6 ingredients in a shallow bowl, add the fish and toss gently to coat. Let stand for 10 minutes. Spoon fish neatly onto chilled plates; garnish with cilantro.

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