freshest of fresh sashimi with a S&B kick

By: JO & Andy

This is fast recipe… and I mean FAST! Because lets be real, sometimes the simplest dishes taste the best…We started with the freshest of fresh fish, off the beautiful NSW coast. Given how fresh they were, we decided they could only be enjoyed sashimi style!
When it comes to sashimi, precision and technique are key. The traditional method of slicing involves taking the fillet, starting at the base on the right side (for right-handed individuals) and using a single, smooth stroke to cut the fish into thin, rectangular pieces. The ideal width of the slices should be between half a centimetre to more than 1cm wide, giving that perfect balance of texture and taste. The key is to make a clean cut, so the fish maintains its delicate flavour and texture.
Serve with S&B Wasabi and Obento Japanese Sushi & Sashimi Soy Sauce.