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Author	Topic: Tasty raw fish recipes
salm 08-13-2002 09:16 PM	Nice to see all the lively discussions here. I've started up on Wai's food recommendations with the intention of dropping a few pounds and having a better quality of life. Hope it all works well. I'm wondering if anyone has some links for really interesting and creative raw fish recipes that fit in with the overall food plan in Wai's writings? Much obliged!!!!
Wai 08-14-2002 12:44 PM	Hi Salm, welcome! You can find many excellent raw fish recipes in books about sushi. There must be some nice recipes on the web too. Just use the keywords "sushi" and "recipes". Make sure the recipe is about raw fish though, since sushi also includes non-raw seafood. Maybe you better use the keywords "sashimi" and "recipes". (sashimi = raw fish) When you find some nice recipes, can you please post them on this board? Thank you!
tres 08-15-2002 09:41 AM	Hi Salm, Would like to know if you got my private message about the recipes, if not please let me know so that I can send them to your e-mail address. Thanx Helanie
Wai 08-15-2002 12:15 PM	Helanie, Why don't you post these recipes here??? Then everybody can read them!!!
tres 08-15-2002 01:11 PM	Goodday Wai, here is the recipes that I have found to do with Sashimi. I have not tried all these recipes yet myself. Ignore the butter and salt etc. A good site to look at to is www.living-foods.com ============================================= Sashimi There are two rules to abide by in the preparation of sashimi. First, you must begin with very fresh fish. Second, the fish must be cut with a very sharp knife to obtain the desired glaze in each slice. After you buy the fillet, remove and discard the skin and very dark parts of the meat. Cut the fillet in 2" lengths, then cut across the grain in slices 1/4 inch thick, and 1" wide. Slice what you think will be eaten at one time. Cover the remainder with plastic film and refrigerate. Serve with wasabi mixed with a little water until it is the consistency of sour cream, soy sauce, and shredded daikon (Japanese white radish). ================================================ Poisson Cru Tahitian Raw Fish Salad Ingredients: 1 pound yellowfin tuna 1/2 cup fresh lime juice 1/3 cup coconut milk Large pinch salt (optional) 1/2 cup shredded or grated carrot 1/2 cup thinly sliced cucumber 1 large or 2 small vine-ripe tomatoes, coarsely chopped 1/2 bunch green onions, trimmed and sliced 2 Tbsp. minced chives or parsley 2 tsp. grated lime zest Cooking Instructions: Cut the tuna into 1/2-inch thick strips about 2 inches long. In a large, non-reactive bowl (such as glass), combine the lime juice, coconut milk and salt and stir to mix. Add the tuna, carrot, cucumber, tomato, green onions, chives and lime zest. Stir to mix and taste for seasoning. Serve right away. ============================================== Raw Salmon and Ginger Salad CD MC 10mins Serves 4 Cold Fish Salad Main course Ingredients: 450g/1lb Very Fresh Salmon Fillet (tail end) 25g/1oz Fresh Root Ginger 50g/2oz Fresh Coriander, chopped 1 tbsp Sea Salt 1 tbsp Caster Sugar 1 teasp Olive Oil Black Pepper Mixed Continental Salad Leaves Instructions 1. Trim the salmon, removing any bones. 2. Peel and chop the ginger and squeeze out the juice on to the salmon, using a garlic press. Mix remaining ingredients together in a bowl then press on to both sides of the fish. 3. Lay the fish, skin side down, in a shallow dish large enough to hold it flat. Cover with baking parchment, place a board on top and weight down. Leave to marinate in the fridge for 3-4 days, turning fish each day. 4. To serve - blot any excess oil from fish with kitchen paper. Slice very thinly, on the diagonal. Serve with a mixture of continental leaf salad e.g. frisee, rocket, lollo rosso. ============================================== Salmon Carpaccio CD HD 15mins Serves 4 Cold Fish Hors d'oeuvre Starter Appetiser Dairy Free Eggless Ingredients 1tbsp lemon juice 5 tbsp Extra Virgin Olive Oil 1 sprig Aniseed Salt 300g/10oz Fresh Salmon Carpaccio , very thinly sliced 2 Spring Onions, finely sliced 1 Tomato, finely diced 25g/1oz Capers Black Pepper French Bread to serve Instructions 1. In a small mixing bowl, mix together the lemon juice, oil, salt and aniseed to make a sauce. 2. Place the salmon on a shallow serving dish then sprinkle the onions, diced tomato and the capers evenly over the top. 3. Drizzle the sauce over the top and season with black pepper. Serve immediately with French bread. ============================================== Salmon stuffed Tomatoes CD HD 15mins Serves 4 Cold Fish Starter Appetizer Hors d'oeuvre Dairy Free Eggless Gluten Free Wheat Free Ingredients: 6 Large Tomatoes 4 Spring Onions, very finely chopped 225g/8oz Smoked Salmon The juice of 1 Lemon 1 tbsp Olive Oil Salt and Black Pepper 1 tbsp freshly chopped Chives Snipped Chives to Garnish Instructions 1. Cut each tomato in half then carefully scoop out the flesh with a teaspoon. 2. Cut the salmon into very small dice and place in a mixing bowl together with the onions, lemon juice, oil, chopped chives and seasoning. Mix well. 3. Stuff the tomatoes with the salmon mixture and refrigerate until ready to serve. 4. To serve - transfer the tomatoes to a serving platter and sprinkle with the snipped chives. Serve immediately. ============================================== Raw salmon with avocado mousse preparation: easy in 15 minutes, economical, low calory; recommended beverage: white Sancerre For 4 persons: 3 avocados 3 lemons coarse-ground pepper, cooking salt, parsil 10cl olive oil 4 slices of fresh salmon 3 cloves of garlic 150g butter salt, pepper Those who like birds, these small, stuffed rollers - real surprise packets - will certainly enjoy these very original ones. As a change from the traditional ones made with veal, we use fish, and what a fish ! It's delicious ! The hazelnut flavor of the avocado perfectly harmonizes with the salmon. The sourness of lemon enhances the flavors and frees the tastes. Avocados are very complete and digestible vegetables. Very good for the nervous system too. Appropriate for convalescents and expectant mothers - recommended for everyone. In order to get a firm mousse, our Chef advices you to choose avocados which are not too ripe. Keep in mind that this dish has to be served chilled and is quite perishable. You can serve this dish as entrée: refreshing and cheerful, it will be the attraction to start your summer meals. These raw birds are also appropriate as unique course for a light dinner. The silky aspect of the avocado and the salmon ask for some toning up. White Sancerre will give the right stimulus to your taste buds. ============================================== Raw salmon with avocado mousse 1. Neetly peel off the avocados and cut them into pieces. 2. Squeeze the juice of the three lemons. Peel the garlic and chop it up small. 3. Emulsify the avocados and the butter in a kitchen mixer. 4. Season with salt and pepper and pour the olive oil while mixing. 5. Add half of the lemon juice and the garlic, mix again. Keep in the refrigerator. 6. Put a spoonful of avocado mousse on each slice of salmon. Roll them up and serve with a vinaigrette of olive oil and lemon juice. Sprinkle the rollers with coarse-ground pepper and cooking salt. Serve chilled. =============================================== Bon appétit !
salm 08-16-2002 09:09 AM	Helanie, I may have received the email, but I may have also inadvertently tossed it with the tons of spam that I receive on a daily basis. No sweat, I am glad the recipes ended up on this board. They sound excellent!! Thanks!
julian farah 09-13-2002 11:48 AM	Here is another one recipe for salmon and avocado. Avocado filled with salmon, 1 whole big avocado (Hass is better) 150 - 200 grams (5 - 7 oz.) raw natural salmon, not smoked. 1 tablespoon of chopped red onion (white is o.k. too) 1 - 2 tablespoons of chopped fresh basil 1/2 garlic clove, mashed 3 or 4 chopped black olives 2 T. spoons sour cream or mayonnaise (full fat) Sea salt to taste Cut the avocados, the long way, remove the seed, and with a tablesponn take out of the peel each half, whole, take care with no break the halfs. Cut the bottom of each half so it can be in a dish without moving, aprox 1/2 inch or less. Pass the raw salmon in a food processor, or cut it very, very thinny with a knife. Mash the bottoms of the avocados and mix very well with all the ingredients, including the salmon, salt to taste and put the mix over the two halfs of avocado, if you have time refrigerate 10 to 15 minutes, before eat. Serve with big tomato slices dressed with olive oil, lemon and a little salt. Delicious