Verve creates a stir with the tangy flavours of fresh
seafood
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.
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