Korean Rainbow Trout Sashimi
Quick answer
- Total time
- 25 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Thick slices of rainbow trout sit on a mound of shredded cabbage and lettuce, with roasted soybean powder, sesame oil, minced garlic, and chojang alongside to mix in as you eat.
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Adding only as much as each bite needs keeps the nutty powder and tangy chili sauce from burying the fish. Only farmed fillets sold for raw eating, with parasite-control information from the seller, belong here; trout meant for cooking is not a stand-in.
Ingredients
Instructions
- 1
Verify the raw-consumption label and the supplier's aquaculture and parasite-control information.
Keep the fillet at or below 4 degrees Celsius until preparation.
- 2
On a cleaned board, check the fillet for remaining bones and remove them, then slice it diagonally into slightly thick bite-sized pieces.
- 3
Wash the cabbage and lettuce thoroughly in water, shred them finely with a knife, and drain completely.
- 4
Mound the shredded cabbage and lettuce in a large bowl, and place the sliced trout sashimi neatly on top.
- 5
Serve with roasted bean powder, sesame oil, minced garlic, and sweet chili paste sauce.
Keep the finished dish cold and eat immediately.
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