SASHIMI
Mrs. Kainoa
filet of fish
cabbage or lettuce
Wwith a very sharp knife, slice the filet in 1-1/2 inch lengths and 1-1/2 inch thickness. Then slice across into 1/8 inch slices.
Arrange on bed of finely chopped cabbage or lettuce, making even rows of sashimi on each plate. Serve with hot mustard sauce and shoyu.
HINTS: Purchase the filet that looks clear and oily, they are the best tasting filets. While ahi is the most popular type of fish used for sashimi, aku, ulua, and other types of fish are good too. The lower part of the ahi filet should not be used for sashimi because the lines make a tougher texture, this part is best fried.
