Home Sashimi Platter: Salmon, Kingfish and Bluefin Tuna家庭刺身拼盘：三文鱼、鰤鱼、蓝鳍金枪鱼
Three sashimi-grade blocks, sliced properly and arranged on iced daikon.三种刺身级鱼柳，切法到位，铺在冰萝卜丝上。
- Serves份量
- 4
- Prep准备
- 30 min分钟
- Cook烹饪
- 0 min分钟
- Total共计
- 30 min分钟
Ingredients食材
- 200g sashimi-grade Atlantic salmon fillet, skin off刺身级大西洋三文鱼片 200 克，去皮
- 200g sashimi-grade kingfish fillet, skin off刺身级鰤鱼片 200 克，去皮
- 150g bluefin tuna saku block蓝鳍金枪鱼柳块（saku）150 克
- 1/2 daikon (about 200g), finely shredded白萝卜 半根（约 200 克），切细丝
- 8 shiso or perilla leaves紫苏叶 8 片
- 2 tbsp wasabi, freshly grated if you can get it山葵（芥末）2 汤匙，有新鲜的最好现磨
- 100ml Japanese soy sauce日式酱油 100 毫升
- 40g pickled ginger寿司姜 40 克
- 1 lemon, cut into thin wedges柠檬 1 个，切薄角
- ice, for the serving plate冰块 适量，垫盘用
Method做法
- 1Keep all three blocks on ice in the fridge until the moment you slice, and chill the serving platter as well.三块鱼柳在冰箱里垫冰保存，切之前才拿出来，盘子也先冰镇。
- 2Soak the shredded daikon in iced water for 10 minutes, then drain it hard and use it as a cold bed on the platter.萝卜丝泡冰水 10 分钟，捞出挤干水分，铺在盘底当冰凉的垫底。
- 3Trim each block into a neat rectangle, cutting away the dark bloodline and any silver sinew.把每块鱼修成规整的长方块，切掉深色血合和银色筋膜。
- 4Sit a block with the grain running left to right and always slice across the grain, in one long draw from the heel of the knife to the tip - never saw back and forth.鱼块摆成纹理左右走向，一律逆着纹理下刀，从刀跟一路拉到刀尖，一刀到底，绝对不要来回锯。
- 5Cut the salmon and kingfish hira-zukuri style: blade at about 15 degrees, slices 7-8mm thick, laying each slice down to the right as it comes off.三文鱼和鰤鱼用平造切法：刀身约 15 度，切 7-8 毫米厚，每切一片就往右侧顺次排开。
- 6Cut the tuna saku square-on at 1cm thick, wiping the blade with a damp cloth between slices so the surface stays clean.金枪鱼柳垂直下刀切 1 厘米厚，每切一刀用湿布擦一次刀面，切口才干净漂亮。
- 7Arrange tallest at the back - tuna, then kingfish, then salmon at the front - on the daikon, tucking in the shiso leaves.摆盘由后往前、由高到低：金枪鱼在后，鰤鱼居中，三文鱼在前，中间夹上紫苏叶。
- 8Serve with wasabi, pickled ginger, lemon and small dishes of soy, and eat straight away.配山葵、寿司姜、柠檬和小碟酱油，切好马上吃。
Madam's tip太太小贴士
Use only fish sold as sashimi-grade, carry it home cold, keep it on ice in the fridge and eat it the day you buy it; slice only what you will serve and keep the rest of the block wrapped and cold.只用标明刺身级的鱼，买回来全程冷藏加冰，当天吃完；吃多少切多少，剩下的鱼块包好继续冷藏。