Oyhou (Halibut) Sashimi, Daikon Pickles, Sake, Miso, Peaches, Carrots, Shiso
(Recipe serves 2)
10 oz. Halibut, sliced thinly
There's no need for concern when eating raw fish if you trust your supplier and the product's freshness.
Storage tip: Cut holes in the bottom of one of two interlocking tupperware/cambro/etc. and fill it with ice. Cover the ice with a layer of plastic, and keep the fish on the ice until ready to cook/serve. As the ice melts the bottom container provides a reservoir for the water.
For the Daikon pickles:
1 medium Daikon radish
Peel and slice the Daikon thin, or if you're lucky/dorky enough and you have a turning vegetable slicer, go to town.
Soak the cut Daikon in cold water for about 15 minutes (it will mellow out the harshness of the radish.) Drain.
Pickling Liquid:
2 cups Water
1/4 cup Ume Plum Vinegar
Ume (Plum) Vinegar is one of my favorites, sweeter than most and it provides a nice color as well as flavor.3/4 cup Rice Wine Vinegar
1/2 cup Sugar
3-4 Star Anise
1 tsp. Cassia Buds (or Cinnamon stick)
1 tsp. Szechuan Peppercorns (or black Peppercorns)
1 Bay Leaf
Combine and heat until just at a boil, then remove from the heat.
Strain and pour (while still hot) over the Daikon.
Pickles will keep for about a month, refrigerated.Sake/Miso Sauce:
1/4 cup Sake
1/2 tsp. Sugar
2 T. Shiro Miso
Shiro (white) Miso is a fermented soy product and is readily available in most stores.1 tsp. Rice Wine Vinegar
Heat sake and sugar to dissolve.
Whisk into miso and vinegar to combine.
If you'd like some heat, add 1/2 tsp. of Sriracha.Plate sashimi slices with sauce, sliced peaches, shaved carrots, and shiso.
Enjoy!
