Chinese-Style Sashimi

Serves 6


  • 1 scallion, trimmed and minced
  • 1 tablespoon tamari
  • 1 teaspoon toasted sesame oil
  • coarse sea salt and freshly ground black pepper
  • 1 pound skinless salmon, tuna, or wild striped bass fillet, very thinly sliced across the grain
  • cilantro sprigs, for garnish


  1. Combine the scallion, tamari, sesame oil, and a pinch each of salt and pepper in a shallow bowl. Add the fish slices and toss gently to coat. Let stand for 10 minutes.
  2. Transfer the fish to six chilled plates, garnish with cilantro, and serve.