Korean Raw Hairtail Slices

Use a fillet labeled for raw consumption and verify its parasite-control freezing history with the supplier.

Keep it at or below 4 degrees Celsius until preparation.

Using a cleaned board and knife, pat the fillet dry with a paper towel and inspect it for any remaining bones.

Remove any remaining bones with cleaned fish tweezers, then run a fingertip over the fillet to check again.

Keep the silver surface intact or lightly trim it with the back of a knife if preferred, then slice the hairtail into 0.3 cm strips.

Arrange the lettuce and hairtail on a plate and serve with garlic, chili, sweet chili sauce, and ssamjang.

Squeeze the 0.5 lemon over the fish immediately before eating, keep it cold, and eat at once.