When you can buy a whole, fresh sockeye salmon for around $10/kg ($5/lb), you do it. We never had the option – unless we trekked into the Queen Victoria Markets in Melbourne’s CBD – of buying a whole fish so when we moved over here, we initially continued to by pre-filleted fish as we did back home.
After a little while, though, we realised that it was really much cheaper to buy a whole fish and fillet it ourselves than it was to buy the pre-packaged stuff. And fish stays fresher for a little longer if it isn’t cut.
When we do get a whole salmon, we use as much of it as possible: sushi (maki rolls or gunkan/nigiri)/sashimi on the first night, the rest is filleted and either refrigerated/frozen or turned into lox. The skeleton and any little scraps that you can’t do anything with make a fantastic fish stock.
Our typical sashimi consists of nicely prepared slices of sockeye (or ahi tuna if we feel like splurging) with pickled ginger and wasabi – very traditional. This time, however, we decided to change things up. This video on “New Style” Sashimi caught Ev’s attention and we decided to simplify it and create a fructose friendly version. If you want to get technical, the dish in the video isn’t really sashimi anymore, because the chef used hot oil – we decided to use a room temperature sauce for this dish and keep it truly sashimi.
A massive pro of this dish? Once the fish is filleted, it is so quick and easy to throw together.
- Be careful with sashimi (raw fish). It can be safely prepared with a fresh fish that has been handled well but there are a few pointers that you should follow: the fish should not smell fishy (after the skin and the thin layer of flesh next to the skin has been discarded), the fish should be washed with water and dried properly with good paper towelling and the fish should never be eaten raw after the first day. And of course, store it in the fridge when it’s not being handled or eaten. Also, make sure you trust your fish supplier – talk to the supplier and they will most likely be able to help you choose a sushi grade fish.
- The green parts of chives are lower in FODMAPs than the white base, however some people are still sensitive to them. You can always add them in for looks and remove before eating – there’s no heat applies here, so no fructans should really be transferred to the sashimi.
- Sesame seeds, like other seeds, can irritate some IBS sufferers – there’s only a half tsp. on each piece of sashimi.
- Use GF soy sauce if you need to avoid wheat even in such small amounts.
- Lemon juice is low FODMAPs in the amount included here.
New Style Sashimi
Serves 2-3 as an appetiser. It all depends on how many sashimi slices you want per person.
- 8 slices of salmon sashimi, approx. 2 x 5 cm – we use sockeye, a fish local to the Pacific Northwest
- 8 x 4 cm lengths of green chives
- 1-2 tbsp. sesame seeds, toasted if you wish
- 4 tbsp. freshly squeezed lemon juice
- 4 tbsp. GF soy sauce
- 1 tsp. sesame oil
Combine the soy sauce, lemon juice and sesame oil – shaking it in a sealed container will allow the oil to disperse more evenly in the soy/lemon juice than mixing alone would.
Arrange the salmon slices on a plate (as shown, or however you’d like). I wish we had a square plate for sashimi, that would look awesome.
Arrange a chive stick on each of the slices and sprinkle with sesame seeds, Drizzle with the soy/lemon juice mixture and guess what? You’re done! Make sure to refrigerate this dish if you’re not serving it straight away. It pairs really well with maki rolls, Gunkan sushi or Nigiri to create an entree (appetiser) that will blow your guests away – just don’t let on how simple this sashimi dish really is!