Title: Raw Fish Salad (Japanese Sashimi)
Yield: 9 Servings

Ingredients

1 lb Bass (raw) or:
Tuna (raw) or: other fish of your choice; fresh
water or salt;
bones and skin removed and slivered
1/2 c Gingerroot, fresh, chopped
or: 1/4 c powdered ginger
1/2 c Horseradish, grated
1/2 c Mustard sauce or: 1/4 c
mustard powder
Water, for mixing sauce ingredients
Bowl of very fresh salad greens; broken or cut into small pieces

Instructions

In this popular dish, the Japanese enjoy eating their fish completely raw, cut in slivers about 1/4 inch thick, and dipped into a mixture of fresh chopped gingerroot, grated horseradish and mustard. We add dishes
of very fresh greens, turning the Sashimi into a salad. If your fish is very, very fresh, your dishes colourful and attractively arranged, and if you accompany your first bite of raw fish with a generous mouthful of crisp greens, you will probably be able to overcome your prejudices and discover what the Japanese have known for centuries: fish doesn't have to be cooked to taste good.

INSTRUCTIONS: Set out the slivered fish, 3 dishes of seasonings and salad greens and let everyone mix his own sauce, tasting and testing as he does, and help himself to greens.