A flavoursome snack for the adventurous and experimental.


  • 125 g garfish (a member of the eel family that can grow up to 70cm long)
  • 125 g trout
  • 125 g salmon
  • ½ cup very finely shredded daikon (white radish)
  • ½ cup very finely shredded cucumber
  • ½ cup very finely shredded carrot
  • 30 g salmon roe, optional
  • small portion japanese horseradish (wasabi)
  • tosa joyo – soy dipping sauce
  • 4 tblsp japanese dark soy sauce
  • 1 tblsp sake
  • 2 tblsp dried bonito


  • Firstly, make the sauce.
  • Mix all the ingredients in a small saucepan.
  • Heat to boiling point, stirring all the time, then remove from the heat and strain.
  • Allow to cool to room temperature.
  • Finely slice the fish, either vertically or at an angle.
  • Arrange small piles of mixed daikon, cucumber and carrot shreds on a rectangular plate.
  • Twist the garfish slices into a decorative shape.
  • Use some of the trout slices to make a flower shape by turning the edges gently to look like petals.
  • Arrange the remaining slices of trout, all the tuna slices and all the salmon slices on the plate.
  • Flatten and shape the wasabi into leaf shapes and place on the platter.
  • Serve immediately with individual bowls of Tosa Joyu.
  • Only a hint of sauce is needed to enhance the Sashimi's flavour.

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