Micronesian Sashimi

Instructions

1. 1 Ensure the fish is sashimi-grade, meaning it has been properly handled and flash-frozen to eliminate parasites, or is exceptionally fresh from a trusted source. The fish should have no fishy smell, only a clean, ocean-like scent. Keep refrigerated until the moment of slicing.
2. 2 Using an extremely sharp, long, thin knife (a sashimi knife or yanagiba is ideal), slice the fish against the grain into pieces about half a centimetre thick. Each slice should be made with a single smooth pulling motion, never sawing, to preserve the delicate cell structure.
3. 3 Arrange the shredded daikon radish in a mound on a chilled serving plate. The daikon provides a crisp, refreshing base that cleanses the palate between bites of the rich fish and also serves as a traditional decorative bed for the sashimi.
4. 4 Lay the fish slices in an overlapping fan pattern or arranged in neat rows around the daikon mound. Work quickly and keep your hands cold to prevent the fish from warming up. The visual presentation is an integral part of the sashimi experience.
5. 5 Place a small mound of freshly grated ginger and wasabi paste on the plate alongside the fish. Mix the soy sauce, lime juice, and sesame oil in a small dipping bowl. The Micronesian twist of adding lime juice and sesame oil to the dipping sauce adds island character.
6. 6 Garnish the plate with sliced scallions and shiso leaves or clean lettuce leaves around the edges. Serve immediately while the fish is still perfectly cold and the cut surfaces have a clean, glistening sheen that indicates freshness.