Sliced Raw Fish

A fabulous adaptation of a traditional Japanese dish, Sliced Raw Fish has the beautifully clean taste synonymous with Japanese food. Only the fillets of very fresh fish are used and they may be taken from almost type – turbot, sole, halibut, trout, sea bream, squid or tuna, as well as the mackerel suggested here. White fish is usually sliced very thinly while tuna fish is cut into cubes.

Serve Sliced Raw Fish as first course, or as of traditional Japanese meal.


1 lb. mackerel fillets


4 oz. daikon, white radish or white turnip, trimmed and grated

1 red pepper, white pith removed, seeded and finely chopped

2 tablespoons light soy sauce mixed with o tablespoon fresh lemon juice


2 fl. oz. cup light soy sauce mixed with

2 tablespoons sake

1 tablespoon prepared horseradish sauce

Place the fillets in a colander and, holding the colander over a sink, pour boiling water over the fish. Refresh the fish with cold water.

Lay the fillets on a carving board. Using a sharp knife, cut the fish into very thin strips. Transfer the fish strips to a plate and cover with aluminium foil. Place the fish in the refrigerator to chill while you prepare the garnish.

Place the daikon, radish or turnip and red pepper in a small bowl. Pour the soy sauce and lemon juice mixture over the vegetables and, using two spoons, toss the mixture well.

To serve the fish, remove it from the refrigerator and place equal amounts in 6 small bowls. Place a little of the garnish beside the fish. In

6 smaller bowls, place

1 tablespoon of the sake and soy sauce mixture. Place half a teaspoon of the horseradish sauce in the bowls with the fish and the garnish.

To serve, stir a little of the horseradish sauce into the sake and soy sauce mixture and dip the fish into the sauce.