New-style sashimi represents an innovative approach to Japanese cuisine, designed to broaden the appeal of raw fish dishes to a wider audience. This method, born from a desire to bridge culinary gaps, introduces a cooked element that enhances the traditional sashimi experience. Inspired by dishes like ceviche, this sashimi variation maintains the freshness of raw fish while incorporating familiar and enticing flavors.
The key innovation lies in the application of warm oil. The chef instinctively understood the compelling contrast between the temperature of the cool, delicate fish and the enveloping warmth of the oil. This textural interplay creates a richer, more satisfying mouthfeel. Over time, the technique has been refined, with the addition of sesame oil to the olive oil base, lending a distinct Asian fragrance to the dish. Furthermore, each slice of fish is meticulously garnished with ginger, garlic, chives, and sesame seeds, building layers of complexity and aromatic depth.
Unlike conventional sashimi, which is typically served with a dipping sauce, new-style sashimi features its own integrated sauce – the infused warm oil. This is complemented by soy sauce and yuzu, a prized Japanese citrus fruit. The yuzu provides a crucial touch of acidity, cutting through the richness of the oil and balancing the overall flavor profile. Each bite is designed to be a complete sensory experience, a harmonious blend of textures and tastes.
New-style sashimi began as a thoughtful compromise, aiming to make raw fish more approachable, and evolved into a culinary triumph. However, certain principles remain non-negotiable. The cornerstone of this dish is the unparalleled freshness of the fish. To ensure quality, one must personally select whole fish at the market, scrutinizing the brightness of their eyes as an indicator of freshness. Sea bass or red snapper, with their mild, white flesh, are particularly well-suited for this preparation. It is essential to purchase whole fish rather than pre-cut fillets. Requesting the fish to be filleted and skinned by the fishmonger is advisable, but the slicing into sashimi should ideally be done at home, using a sharp knife held at an angle to create delicate, thin pieces.
For those seeking alternatives or variations, new-style sashimi can also be exquisitely prepared with freshly shucked oysters. Served on their half shells, drizzled with the warm oil sauce and adorned with the signature garnishes, oysters offer a luxurious and equally compelling rendition of this innovative dish.
