Fish & seafood
Ikizukuri
A presentation technique in which a still-living fish is thinly sliced and then rearranged into its original shape on the plate. Spectacular and controversial, it is rare today and often replaced by a classic sashimi.
Ingredients
Ingredients
Garniture
Instructions
- Choose a perfectly fresh fish, ideally already killed and gutted by your fishmonger, as live preparation is not recommended in home cooking.
- Fillet the fish using a sharp sashimi knife, without touching the central bone.
- Slice the fillets into thin, even slivers.
- Lay the slices back in a fan shape along the fish's spine, so as to recreate its silhouette.
- Place the fish on a bed of thinly shredded daikon and carrot and garnish with shiso.
- Serve with the wasabi and soy sauce in small dishes, and the lime wedges on the side.
Variations and tips
Simple sashimi version. Arrange the slices directly on a plate without rebuilding the fish; this is the most common version today.
More ideas
Japan
Japan
Japan
Japan
Japan
Japan
Japan
Japan
Original Ecomely recipe.