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


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


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