It is almost as if the bountiful supply of raw materials is just waiting to be transformed into culinary delights, for cooked or otherwise, seafood offers a variety of tempting delicacies. And when spiced up with the diverse flavours of the Orient, it becomes a foodie's dream.

The subtle sashimi (not to be confused with the popular sushi) is a favourite in many kitchens, Japanese, Chinese, Thai and even Korean. It is often draped over a garnish and served with simple sauces. What gives this Oriental food from the depths of the sea its distinctive character is a harmony of tastes. Freshly ground herbs and subtle spices combine seamlessly to make the meals lighter and healthier…. While some concoctions are easy on the palate, others can drive away fevers and colds. So you can savour your sashimi on ice without the fear of disturbing your digestion…. Or even pick up crispy slivers of pomfret without counting the calories…. These East-meets-West experimental combos woo your taste buds with an eye on the health-o-meter....

Well-known culinary expert and food critic, Rashmi Uday Singh, says, Sashimi is my favourite cuisine. It focusses on the freshness of the ingredients. Its classical minimalism is art on the plate and seduction on the palate. Very Zen like. However, you must ensure that the sashimi is very fresh. And food done on the trepan grill is not only drama which I love but it's also flavoursome and healthy. A truly unbeatable combination."

Sashimi Mix On Ice
Ingredients: Tobiko (wasabi), 20 gms; Tobiko (orange), 20 gms; Yaki nori, 1 gm; Sushi rice, 40 gms; Cucumber, 5 gms; Wasabi, 7 gms; Soya sauce, 25 ml; Gari, 25 gms. Method: Divide the sushi rice into two equal portions and mould into rectangular borders and cover the sides with a strip of yaki nori. Fill each one with wasabi tobiko and orange tobiko respectively. Garnish with a cucumber fan and a small ball of wasabi and serve accompanied with gari, wasabi and soya sauce.