Title: Raw fish salad (japanese sashimi)
 Categories: Japanese, Seafood
      Yield: 9 Servings
 
      1 lb Bass (raw) or:
           - Tuna (raw) or: other
           - fish of your choice, fresh
           - water or salt, bones and
           - skin removed and slivered
    1/2 c  Gingerroot, fresh, chopped
           -or: 1/4 c powdered ginger
    1/2 c  Horseradish, grated
    1/2 c  Mustard sauce or: 1/4 c
           - mustard powder
           Water, for mixing sauce
           - ingredients
           Bowl of very fresh salad
           - greens, broken or cut into
           - small pieces
 
  In this popular dish, the Japanese enjoy eating their fish completely
  raw, cut in slivers about 1/4 inch thick, and dipped into a mixture
  of fresh chopped gingerroot, grated horseradish and mustard. We add
  dishes of very fresh greens, turning the Sashimi into a salad.
  
  If your fish is very, very fresh, your dishes colorful and
  attractively arranged, and if you accompany your first bite of raw
  fish with a generous mouthful of crisp greens, you will probably be
  able to overcome your prejudices and discover what the Japanese have
  known for centuries: fish doesn't have to be cooked to taste good.
  
  INSTRUCTIONS: Set out the slivered fish, 3 dishes of seasonings and
  salad greens and let everyone mix his own sauce, tasting and testing
  as he does, and help himself to greens.
  
  From 'The Complete Fish Cookbook', by Dan and Inez Morris, Stoeger
  Sportsman's Library, 1972
  
  posted by Robert Bass