Rainbow Trout Sashimi Recipe
When we think of sashimi, we often think of saltwater fish or anadromous fish like salmon, freshwater fish rarely comes to mind.
This is because freshwater fish like rainbow trout can carry parasites that may be harmful to humans if eaten raw.
While I promote eating wild-sourced food, I do not recommend this recipe with wild-caught trout if you are not sure it is free from parasites
For this reason, great care should be taken if attempting this recipe.
To do this, the fish should be deep frozen to -4f. However, most home freezers cannot reach this temperature.
Another option is to purchase the fish from a fish farm with a management plan for parasites.
Fish must be frozen for at least 48 hours below -18°C. During this period, harmful parasites are killed.
Most household freezers cannot reach this temperature, so you must make sure that yours does; otherwise, buy fish that was already frozen like this.
Freezers at restaurants freeze raw fish at -35°C, which is even safer.
This is the most important part of getting ready to make sashimi; once you acquire safe-to-eat fish, you can make sashimi.
Now that we have all the important things out of the way, we can discuss the recipe.
Rainbow trout is relatively mild, which was considered when making the recipe.
The sauce adds a little kick, as do the sides, as any good sashimi recipe should have, but we do not want to overpower the dish entirely.
Rainbow Trout Sashimi
Ingredients
- 800 g rainbow trout
- 4 tbsp light soy sauce
- 1 tbsp cranberry sauce/jam
- 1 tbsp lime juice
- 1 garlic clove minced
- 1/2 tbsp sesame oil
- 1 black garlic clove
- Daikon radish straws for serving
- Pickled ginger for serving
- Young Yarrow leaves for serving
Instructions
Preparing the Rainbow Trout for Raw Consumption
- If using pre-prepared fillets:Remove bones and skin. Sprinkle with a bit of salt to stiffen and remove moisture.
- If starting with a whole fish:Fillet the fish .Remove bones .Freeze for 48 hours below -4F. Note: It's advised to fillet before freezing to avoid damage from ice crystals during the freezing process. If possible, flash freeze for better texture.
- Thaw the fish in the fridge or for no more than 2 hours at room temperature. Sprinkle salt on it again.
Preparing the Sauce
- In a mortar and pestle, add:A pinch of coarse salt. Garlic (both simple and black, if available). Grind until you achieve a paste consistency. The salt will act as an adhesive.
- Add cranberry jam and mix well. Add the rest of the ingredients
- Finally, stir in some chopped chives.
- Serving
- Cut the prepared fish into slivers.
- Arrange them on a plate, aiming for height by folding pieces over each other for a more appetizing presentation.
- Add accompaniments: Shredded daikon radish. Pickled ginger. Sprinkle over some greens, e.g., young yarrow leaves.
- Serve with the prepared sauce.
