• Lunch
  • 10 m
  • Easy

Simple Cobia Sashimi serves 2-3

Ingredients

  • 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.
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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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