Salmon, Tuna And Scallop Sashimi/Brochette Recipe
Servings: 4
Ingredients
- Â Â *SALMON, TUNA AND SCALLOP SASHIMI***, Tuna and Scallop
- 8 x King Scallops
- 340 gm Tuna
- 340 gm Salmon
- 1/4 pt Soya Sauce
- 1 tsp Wasabi, (green horse-radish)
- 1/4 pt Mirin
- 3 Tbsp. Sugar
- 1/4 pt Sake
- 2 x Red peppers
- 2 x Green peppers
- Â Â Walnut Oil
Directions
- Salmon, Tuna and Scallop Sashimi/Brochette
- 1. Cut the Roe away from the scallop meat cleanly and remove the little tube from the grey coloured end.
- 2. Next remove the little shiny gristly bit and the transparent membrane surrounding the meat.
- 3. Skin the Tuna and remove all the blood impregnated dark muscle and if you are using the tail end, the sinus bits near to the skin.
- 4. Cut the rest into mouth sized cubes.
- 5. Skin the salmon fillet and remove pin bones, and also the white-ish meat from around the fin area.
- 6. Cut into the mouth size cubes. (If asked nicely I'm sure your fishmonger would do this for you.
- Terriaki Dip
- 7.Terriaki sauce is individual to the person which is making it and should be concocted according to which with that it is being eaten. The basic ingredients are Soya Sauce, Wasabi (green horse-radish), Mirin and Sugar.
- However you may add in things like Tobasco, Worcester Sauce, Sherry or possibly any other condiment which would enhance the flavour.
- Brochette
- 7. Skewer the pcs of fish inter-dispersed with red and green peppers.
- 8. Barbecue or possibly grill basted with Walnut oil.
- 9. Beware don't overcook.
- 10. Can be served with Terriaki sauce that should be heated in a pan and reduced a little and poured over the fish cubes.
- To Serve
- 11. To serve Sashmi using all the artistry at your command, arrange pretty salady things like parsley, corriander, mint, lambs lettuce, chicory, lolo, rosso etc on the plate and likewise with the fish.
- 12. On the table put Japanese chopsticks on a little chopstick holder
- (available from Boots) and a flask of hot Saki and a little c. to drink it from, and a small bowl of Terriaki dip.
- 13. It is the tradition in Japan which you don't serve yourself with drink, but one of your companions does it for you!!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 427g | |
| Recipe makes 4 servings | |
| Calories 509 | |
| Calories from Fat 147 | 29% |
| Total Fat 16.27g | 20% |
| Saturated Fat 3.76g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 1981mg | 83% |
| Potassium 991mg | 28% |
| Total Carbs 21.53g | 6% |
| Dietary Fiber 2.1g | 7% |
| Sugars 13.2g | 9% |
| Protein 50.48g | 81% |
