• 10 m
  • Easy

Serves 2-3


  • 1lb (454g) Open Blue Cobia Loin
  • Soy sauce
  • Shredded daikon
  • Wasabi paste

Instructions / directions

The Kanoko-Giri technique involves making fine cuts in a crisscross pattern.
Sogi-Giri pattern is achieved when cutting the fish at a 45-degree angle.
For Kanoko-Giri hold the knife perpendicular to the surface and cut a few millimetres into the meat. For Sogi-Giri Hold the knife at a 45-degree angle to the surface of the fish and cut a few millimetres into the meat. We recommend cutting skin side up as this is where the muscle fibres are strongest.

  1. Cut in the opposite direction to create a crisscross pattern on the cobia. Each slice should be 3-5 millimetres wide. Arrange on shredded daikon leaves.
  2. To serve, first pour the soy sauce into a small dipping bowl. Using chopsticks, place a small dab of wasabi on the fish. Pick up the fish with your chopsticks and lightly dip it in the soy sauce.

This recipe is brought to you by Open Blue

At Open Blue, we have a clear vision: to feed current and future generations in harmony with the ocean

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