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New-style sashimi is one of Nobuyuki Matsuhisa's signature numbers. Reflecting his dual nationality, the dish incorporates the citric marinading technique of Peruvian ceviche with the fresh simplicity of sashimi dipped in soya sauce. New-style sashimi is sliced paper thin and dressed in a Ponzu dressing. If you have got the sashimi grade fish at hand, this dish will be ready in a matter of minutes. I used a sashimi grade side of salmon, but new-style can be applied just as deliciously to tuna, scallops or prawns - see the menu at Nobu if you don't believe me. This carpaccio of fish is mouth watering, fresh, easy, quick and stupidly healthy. Need I say more?
sashimi grade salmon (as desired)
4 tbsp. soya sauce
2 tbsp. sesame oil
2 tbsp. sunflower (or vegetable) oil
4 tbsp. mirin rice vinegar
juice of 4 limes
1 chilli, de-seeded and chopped (optional)
a sprinkling of parsley (chopped)
Slice the side of salmon in half and cut a slab off one of the halves (i used 1/4 of the fish for 6 people, but it depends how many mouths you are intending to feed). Carefully remove the skin using a sharp sushi knife (or non-serrated number) and turn the salmon over. Slice the slices as thin as you can - you want each piece to be as delicate as possible and to soak up aaaaaaaall of the yummy ponzu dressing.
Combine all of the ingredients and whisk. Add the chopped chilli (without the seeds if you are looking for something slightly less tongue-burning) and pour over the slices of fish, laid over a plate. Sprinkle with chopped parsley and a fresh squeeze of lime. Et voila!
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