Equipment
Ingredients
Marinade
- 15 ml dry sherry
- 15 ml soy sauce
- 1 g salt, to taste
- ½ g black pepper, freshly ground, to taste
- 1 scallion, trimmed and finely chopped
- 5 ml dark sesame oil
Main
- 450 g salmon, very thinly sliced across the grain
Garnish
- 5 g cilantro
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 102 kcal
- Protein
- 15 g
- Carbohydrates
- 0 g
- Fat
- 4 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 240 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 56 mg
- Potassium
- 345 mg
- Calcium
- 11 mg
- Iron
- 0.5 mg
- Magnesium
- 19 mg
- Phosphorus
- 217 mg
- Zinc
- 0.4 mg
- Vitamin A
- 41 mcg
- Vitamin C
- 0 mg
- Vitamin E
- 0.8 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 2.3 mcg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.14 mg
- Niacin
- 5.3 mg
- Folate
- 5 mcg
- Water
- 61 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a shallow bowl, whisk together the dry sherry, soy sauce, salt, black pepper, chopped scallions, and dark sesame oil.
Place the thinly sliced fish into the bowl and stir gently to ensure every piece is coated with the marinade.
Allow the fish to rest in the marinade for 10 minutes at room temperature or in the refrigerator.
Arrange the marinated fish slices neatly onto plates that have been chilled in the freezer.
Top the fish with fresh cilantro sprigs and serve immediately.
Chef's Notes
- For the best texture, slice the fish while it is very cold or slightly semi-frozen.
- Ensure you are using 'sushi-grade' or 'sashimi-grade' fish to ensure safety for raw consumption.
Storage
Refrigerator: 2 hours — Must be kept chilled; raw fish quality degrades rapidly after marinating.
Troubleshooting
Fish texture is mushy or overly soft
Cause: The fish was marinated for too long, causing the proteins to break down.
Fix: Cannot be fixed.
Prevention: Strictly follow the 10-minute marination timer.
Dish is too salty
Cause: Using high-sodium soy sauce or over-marinating.
Fix: Serve with unsalted cucumber slices to balance the palate.
Prevention: Use a light or low-sodium soy sauce and do not exceed marinating time.
Cultural Context
This dish represents a Chinese-style preparation of raw fish, often called 'Yusheng', which emphasizes aromatic oils and soy rather than the vinegar-based preparations found in Japanese sushi.
