Uncooked Fish and Seafood Recipes

Recipe for Hiramasa (Amberjack)

Pickled plum strips 4 oz./120 g.
Whole or filleted amberjack 2 1/2 oz./75 g.
Sushi rice 2 cups/480 oz.
Wasabi paste as desired
Tezu

For filleted fish:
Begin instructions with the directions on slicing.

For whole fish:
First, check the fish for freshness. Keep a damp cloth handy for cleaning the knife blade and cutting board as needed. Clean the fish under running water and pat dry. Using a fish scaler, Scale the fish from tip to head. Remove the head and gills. Slice into the belly, remove the entrails and rinse out the body cavity. Fillet into 4 pieces by slicing down either side of the bony center on both sides of the fish. Remove any stringy matter. Pull off the skin by holding the body in one hand and peeling the skin off from the tip with the other.

The fish is now ready to slice.

Slicing:
Do not use a serrated knife; it will tear the flesh. Cut diagonally into 1/3 in./12 mm. slices by bringing the knife straight down and then drawing it back toward you -- do not saw the fish. The corner pieces can be cut by laying them bottom-side down, slicing in the middle but not going through, and then turning them upside- down and flattening. Slice the fish as you make the nigiri-zushi.

Technique:
Forming sushi:
Place tezu in a small bowl close at hand. Keep the sushi rice in a container covered with a damp cloth until you are ready to use it. Moisten your hands with tezu as often as needed to keep your fingers from becoming sticky from the rice. Take a slice of fish with one hand and, with the other, pick up about 1 1/2 tbs of rice and shape it with your fingers into an oval. Keeping the rice in your palm, dab some wasabi paste onto your index finger and smear it on the center of the fish. Press the rice onto the fish (wasabi side) and shape until there is a firm bond between the rice and the fish. Place the pieces rice side down, in pairs, on a serving board.

Serve with soy sauce, wasabi (optional) and ginger shavings.