Discover the simplicity and deliciousness of my Red Snapper Sashimi recipe! Savor the fresh and delicate taste of red snapper, perfectly paired with the zesty kick of ponzu sauce, fresh ginger, and green onions. With minimal preparation and all-natural ingredients, this dish offers a simple and delectable way to enjoy sashimi right in your own kitchen!
Table of Contents
Why I Love This Recipe
My recipe is the traditional and Japanese authentic way to savor the flavors of red snapper sashimi right in the comfort of your home, using simple, all-natural ingredients! I prepared this Japanese-style dish to showcase the delicate sweetness of red snapper sea bream, perfectly complemented by simple flavors of the zesty ponzu sauce, ginger, and green onions!
Just like in my Yellowtail Carpaccio Sashimi and Salmon Carpaccio recipes, we start by thinly slicing the fish like a carpaccio style and then pour over the premixed sauce on top. If you’re someone who appreciates the taste of authentic, homemade sashimi, this recipe is a must-try!
Ingredients
Ingredients
- Red Snapper – sashimi-grade. Also know as Red Sea Bream, can be found in Japanese supermarkets.
- Ginger – fresh and finely grated.
- Green Onion – finely chopped green onion scallions.
- Toasted Sesame Seeds – optional garnish.
- Ponzu – a citrus flavored soy sauce found in most Japanese supermarkets, Mizkan brand preferred.
- Lemon – wedge and used for garnish.
🍣 Red Snapper Note
When it comes to red snapper, it’s important to note that the term “red snapper” can refer to various fish species. To ensure you’re using the right fish for this recipe, look for Red Sea Bream or Madai, which are specific names associated with this fish.
Directions
Step 1 Arrange sliced sea bream on a plate, garnish each slice with grated ginger and chopped green onion.
🍣 Sashimi Pro Tip
Ensure success in preparing sashimi by thoroughly Pat-Drying the sea bream before cutting it into thin, bite-sized pieces using a sharp knife Slicing Against the Grain. These steps are crucial for achieving perfect sashimi consistency.
Step 2 On the side of the plate, pour a pool of ponzu sauce. Serve immediately.
🍽️ Serving Pro Tip
Wrap the sashimi with plastic wrap and store in the fridge until serving time; it’s Best Served Chilled. Only pour the dressing over it right before serving.
Pairing Recommendations
Pair your Red Snapper Sashimi with zesty vegetables like a Japanese Cabbage Salad, Seaweed Salad, or Japanese Cucumber Salad for a delightful contrast in textures and flavors. If you’re in the mood for soup Clam Miso Soup is an excellent choice to complete your meal.
Frequently Asked Questions
What is Red Snapper Sea Bream?
Red Snapper Sea Bream, also known as red snapper or madai in Japan, is a fish renowned for its delicate sweetness and refreshing taste. It's highly regarded in Japanese culture and is even considered the New Year's fish, a prominent feature in Osechi, the traditional New Year's Day feast.
How can I ensure the safety and freshness of the fish for sashimi?
To ensure the safety and freshness of the fish for sashimi, maintain cleanliness by keeping your hands and cutting surfaces clean to avoid cross-contamination. Store the sashimi in the fridge until serving to maintain its freshness. Trust your senses; fresh fish should have a clean, ocean-like scent, so if it smells off, it's best to discard it.
Where can I find Red Sea Bream or Madai for this recipe?
You can typically find Red Sea Bream or Madai for this recipe at most Japanese grocery stores.
Storage Tips
To preserve the freshness of leftovers, it’s advisable to consume them promptly, as sashimi is best enjoyed fresh. If you find yourself with leftovers, store them in an airtight container, and they should maintain their quality for up to 12 hours.
Other Recipes You Might Like
- Smoked Salmon Carpaccio
- Yellowtail Carpaccio Tiradito
- Seared Yellowfin Tuna Tataki
- Hawaiian Style Ahi Poke
Watch How To Make It
Red Snapper Sashimi
Ingredients
- 1/4 lbs Red Sea Bream sashimi grade
- 1/4 Inch Ginger
- 1/4 Stalk Green Onions
- 1/2 tsp Toasted Sesame Seeds
- 2 tbsp Ponzu
- 1 Wedge Lemon
Instructions
- Gather all the ingredients.
- Finley chop green onion and set aside.
- Grind down ginger with a grater and set aside.
- Pat dry the Red seabream block with a paper towel. Finely slice red seabream into 1/4 inch thickness and lay down slices onto a serving plate.
- On top of each red seabream slice, place a small pinch of green onion and ginger. Sprinkle on toasted sesame seeds and keep in fridge until ready to serve.
- Prior to serving, cut a wedge of lemon and set on serving plate. Pour ponzu in a corner of the serving plate as shown in below picture and enjoy immediately! Note - you don't want to pour ponzu directly over the fish as you want the green onions and ginger to stay dry.