One of my pressure cooking is to make sashimi from a fresh fish, which not always there and affordable.
My family members are trained to check fish whenever they goes to market. My hubby found a fresh and good price sea beam from ASDA yesterday. Sea beam is the one of the safest fish using for sashimi. According to many authorities, there is minimal chance to contain anisakis or any helminths. Also there are varieties of ways that you can lightly cook them to enjoy the taste, and in the same time, avoiding any contamination depends on the freshness of the fish.
I'm not a professional or sushi master; my sashimi does not look great, and when I do sashimi, I regret I waste a lot on the bones than the one real professionals can do.
So what?
I really wanna eat sashimi!
The picture is all I could get from one small Sea Bream
Ingredients
1 Sea Bream (how to check the good fresh fish here)
salt - as much as you need
Sauce
Soy sauce
Wasabi
Tools
Good Japanese knife
Flat cutting board
a lot of kitchen papers
Method
1. Clean the scales and guts; you can ask store to do this, but make sure it is done well at home again. Anyway wash again the fish under running water, make sure there is no scale remained outside, no blood or guts remained inside.
2. Now cutting process. It is really difficult to describe in writing, but I'll try. Basically you'll make the fish into 3 pieces first; 2 meat fillets and one center bone piece (with head and tail together).
Sea beam has very hard bones at the center of each side, so firstly you will make slice from top and bottom of fish.
Few reminders: Japanese knife is for pulling to cut, not pushing. Also you need to avoid cutting a same place many times - that makes fish meat just messy (but still edible).
3. Firstly easy side. Place the fish head down tail top, showing the right side of face up (hope you can imagine this)
Along with top fins, slide in your knife from near to tail. You must feel the bones under down side of blade, which will be your guide. Slide in the knife until near to the center of fish, you must find a line of hard bones there. Along the center born and line of bones under your knife, slide the knife to your side until head of fish, so make a quarter slice of the fish meat still attached by center.
4. Now turn around the fish up-side-down (not flip) then you can see the cavity that made to take off guts. Put the knife tip in the cavity, then find the ending over the bottom fin, start to slide the knife into the meat.
Again you should be able to find the hard bone bead under your knife, slide into center then will find the same center hard line of bones too. Slide the blade along the bones until near to tail, just like other side.
5. Now one side of the fish has a fillet still connecting by the center bone. At the tail side, the center bones are not so strong. Push through your knife - blade facing to head side.
Push in your left hand fingers between bones and fillet, hold the tail with the loop, then cut through the center line of bones along with the both side slides. Some part is really hard, you need to make it happen.
6. Once you could cut the center bone apart, then cut off the fillet under side fins and also at the tail. Wash the fillet wall and put on a dry kitchen paper.
7. Basically do same thing at the other side. Now you should have 2 fillets and center bone part. The bone part is really good to make fish Dashi. Salted well, leave it for 1/2 hour then wash well and put into oven. Making miso soup with that bones are excellent, call Ushio jiru (sea soup).
8. Cleaning the lib bones. The fish lib bones are connecting with center line bones at this stage. you need to slide in your knife under the lib bones, slide down to edge of fillet along with the bone, then cut off the connection to center. Remember, main purpose is to take off the bones, take as many times you need to retry this. Anyway the fish doesn't have much meet around there, but usually that's the really tasty part. If you cannot do well, cut tit off the part and use it for soup.
9. Now skinning. This requires a bit of Technic. Place the fillet skin down on your cutting board. Hold just a skin at the tail side, place the knife just over the skin. Waggling only first few times to make sure you separate the skin and meat; then push down the knife flat over the cutting board and skin, pull the skin from left side by your left hand. More than you think this goes easy.
10. Next step call sakudori -to take sahimi blocks. The center line bone part of Sea beam is not possible to use for sashimi. Make fillet straight so the bones are lined straight, then cut the fillet aside of the center bone line. Turn it around and do the same to take off only the center part, so it become 2 saku (sashimi blocks) and center bone line piece. Discard this part, has too many small bones for even soup.
11. Wash again the fillet under running water and put on a new dry kitchen paper, take off all liquid.
12. Now this step is called shime (cured). Sea bream is the kind of fish has minimal chance of finding anisakis or any helminths in it, yet I recommend to do this for home cooking. This process also makes the fish meat springy and better taste for sashimi. Place them on a clean dish, then cover by enough salt that you can feel the salt layer on the surface of fish. leave the fish for 1/2 - 1 hour (depends on the size of fish). If this process is successful, the fish meet should get lightly harder than before. After next step when you slice, there should not be totally soft part remained. Wash out the salt under a bit of running water then put on a new dry kitchen paper and pat them well.
13. Now the last step, to cut the saku in to sashimi.
*You must have cleaned your cutting board and knife that you used before this step very well.
Place the fillet - tail side on your left, then slice them in about 0.5cm narrow slices. Remember, always only pulling the knife; if you cannot cut it in once then take out the blade from between meat then place the kinfe back again so you can pull the blade and slice it further.
14. Serve them in line and garnish with some veges, eat with wasabi and soy sauce. Nice to have with a cup of white steamed rice. Important, drink Sake with it (by this, surely no bug can survive *if* any could remained).
* If you find them not firm enough by the end of step 10, I strongly recommend giving up the fish for eating by sashimi, but make them cook as below:
*Ceviche*: Follow the step until 13, then marinate them with sliced onion, green bell peppers, lime juice and sugar. After leaving them over night the meat will be totally cooked by lime.
*Tai-cha*: again follow the step until 13 then place them on strainer in a single layer, pour over boiling hot water. turn in over and do the same. place the slices over your steamed rice, then a bit of wasabi and soy source, threaded leak and sesame seeds. pour over tea (sen-cha) or boiling water just to cover half of your rice.
My family members are trained to check fish whenever they goes to market. My hubby found a fresh and good price sea beam from ASDA yesterday. Sea beam is the one of the safest fish using for sashimi. According to many authorities, there is minimal chance to contain anisakis or any helminths. Also there are varieties of ways that you can lightly cook them to enjoy the taste, and in the same time, avoiding any contamination depends on the freshness of the fish.
I'm not a professional or sushi master; my sashimi does not look great, and when I do sashimi, I regret I waste a lot on the bones than the one real professionals can do.
So what?
I really wanna eat sashimi!
*This recipe is totally on your own risk to find good fish and do by yourself.
The picture is all I could get from one small Sea Bream
Ingredients
1 Sea Bream (how to check the good fresh fish here)
salt - as much as you need
Sauce
Soy sauce
Wasabi
Tools
Good Japanese knife
Flat cutting board
a lot of kitchen papers
Method
1. Clean the scales and guts; you can ask store to do this, but make sure it is done well at home again. Anyway wash again the fish under running water, make sure there is no scale remained outside, no blood or guts remained inside.
2. Now cutting process. It is really difficult to describe in writing, but I'll try. Basically you'll make the fish into 3 pieces first; 2 meat fillets and one center bone piece (with head and tail together).
Sea beam has very hard bones at the center of each side, so firstly you will make slice from top and bottom of fish.
Few reminders: Japanese knife is for pulling to cut, not pushing. Also you need to avoid cutting a same place many times - that makes fish meat just messy (but still edible).
3. Firstly easy side. Place the fish head down tail top, showing the right side of face up (hope you can imagine this)
4. Now turn around the fish up-side-down (not flip) then you can see the cavity that made to take off guts. Put the knife tip in the cavity, then find the ending over the bottom fin, start to slide the knife into the meat.
Again you should be able to find the hard bone bead under your knife, slide into center then will find the same center hard line of bones too. Slide the blade along the bones until near to tail, just like other side.
Push in your left hand fingers between bones and fillet, hold the tail with the loop, then cut through the center line of bones along with the both side slides. Some part is really hard, you need to make it happen.
6. Once you could cut the center bone apart, then cut off the fillet under side fins and also at the tail. Wash the fillet wall and put on a dry kitchen paper.
7. Basically do same thing at the other side. Now you should have 2 fillets and center bone part. The bone part is really good to make fish Dashi. Salted well, leave it for 1/2 hour then wash well and put into oven. Making miso soup with that bones are excellent, call Ushio jiru (sea soup).
8. Cleaning the lib bones. The fish lib bones are connecting with center line bones at this stage. you need to slide in your knife under the lib bones, slide down to edge of fillet along with the bone, then cut off the connection to center. Remember, main purpose is to take off the bones, take as many times you need to retry this. Anyway the fish doesn't have much meet around there, but usually that's the really tasty part. If you cannot do well, cut tit off the part and use it for soup.
9. Now skinning. This requires a bit of Technic. Place the fillet skin down on your cutting board. Hold just a skin at the tail side, place the knife just over the skin. Waggling only first few times to make sure you separate the skin and meat; then push down the knife flat over the cutting board and skin, pull the skin from left side by your left hand. More than you think this goes easy.
10. Next step call sakudori -to take sahimi blocks. The center line bone part of Sea beam is not possible to use for sashimi. Make fillet straight so the bones are lined straight, then cut the fillet aside of the center bone line. Turn it around and do the same to take off only the center part, so it become 2 saku (sashimi blocks) and center bone line piece. Discard this part, has too many small bones for even soup.
11. Wash again the fillet under running water and put on a new dry kitchen paper, take off all liquid.
12. Now this step is called shime (cured). Sea bream is the kind of fish has minimal chance of finding anisakis or any helminths in it, yet I recommend to do this for home cooking. This process also makes the fish meat springy and better taste for sashimi. Place them on a clean dish, then cover by enough salt that you can feel the salt layer on the surface of fish. leave the fish for 1/2 - 1 hour (depends on the size of fish). If this process is successful, the fish meet should get lightly harder than before. After next step when you slice, there should not be totally soft part remained. Wash out the salt under a bit of running water then put on a new dry kitchen paper and pat them well.
13. Now the last step, to cut the saku in to sashimi.
*You must have cleaned your cutting board and knife that you used before this step very well.
Place the fillet - tail side on your left, then slice them in about 0.5cm narrow slices. Remember, always only pulling the knife; if you cannot cut it in once then take out the blade from between meat then place the kinfe back again so you can pull the blade and slice it further.
14. Serve them in line and garnish with some veges, eat with wasabi and soy sauce. Nice to have with a cup of white steamed rice. Important, drink Sake with it (by this, surely no bug can survive *if* any could remained).
* If you find them not firm enough by the end of step 10, I strongly recommend giving up the fish for eating by sashimi, but make them cook as below:
*Ceviche*: Follow the step until 13, then marinate them with sliced onion, green bell peppers, lime juice and sugar. After leaving them over night the meat will be totally cooked by lime.
*Tai-cha*: again follow the step until 13 then place them on strainer in a single layer, pour over boiling hot water. turn in over and do the same. place the slices over your steamed rice, then a bit of wasabi and soy source, threaded leak and sesame seeds. pour over tea (sen-cha) or boiling water just to cover half of your rice.
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