Focus on freshwater fish, selecting common varieties like grass carp or snakehead (snakehead is optimal).
Sashimi Preparation Steps:
Place the fish on a cutting board and stun it with a knife. Gut the fish, then use a spoon to scrape clean any blood residue from the belly cavity. Use the tip of a knife to score the skin along the belly and back, then peel off the skin by hand. Remove one side of the fillet, discard the internal bones, and pat dry with a clean white cloth.Repeat the process for the other side of the fillet, discarding the bones. Hang the fillets in a cool, well-ventilated area to air-dry. Blanch the skin in boiling water to remove scales, then drain and set aside. Steps for preparing the raw fish:
Drain the fermented bean paste, grind it into a powder, then mix with sesame oil and minced galangal to form a sauce.(Enhances flavor) Wash daikon radish, leeks, onion, red bell pepper, ginger, scallions, celery, and salted radish. Julienne all vegetables. Drain excess liquid from daikon shreds. Thinly slice garlic and star fruit. Cut cilantro into segments. Arrange as garnish on a platter.(This kills bacteria and removes fishiness, making it sweet and fresh on the palate)
Sashimi Preparation Steps: 4 Slice the air-dried fish horizontally into thin slices and arrange on a bamboo mat. Finely chop the fish skin and scatter around the edges. Evenly sprinkle with toasted sesame seeds and coarse pepper. Serve with the sauce and garnishes.
Sashimi Preparation Step 5: With all ingredients and fish prepared, it's time to serve!Before serving, combine all condiments in a large bowl and mix well. Set aside. Step 6: Heat vegetable oil in a pan. Step 7: Pour the hot oil directly over the prepared condiments (enough to just cover all ingredients; use oil straight from the pan). Step 8: Enjoy! Serve as desired.Delicious!
Tip: You can skip mixing the fish with the seasonings. The fish doesn't need to be fried in boiling hot oil either, and it stays nice and crispy!!
Large Fish Handling Technique: For very large fish (over 3 jin/approx. 1.5kg), remove the skin when slicing. When cutting, slice down to the skin without severing it. Instead, angle the knife and slice along the skin to separate the flesh.Small Fish Preparation Tips: Smaller fish like tilapia, carp, or crucian carp (weighing just a few ounces) can also be used. However, instead of slicing the flesh, bleed and scale them, then gut them directly. Pat dry with paper towels and slice thinly with bones intact. The tail fin of carp can be dipped in sauce and eaten raw for a unique flavor.