Halibut Sashimi with Red Plum Pickled Ginger

Halibut Sashimi

Though they’re rooted in tradition and classic style, raw dishes are making a comeback, and chefs are experimenting with contemporary flavors and concepts to make these timeless creations appealing and approachable to modern diners. Bring awareness and celebration to these old-fashioned raw items through strategic merchandising techniques that will create fresh opportunity on your menu. For instance, presentation is a vital ingredient to draw customers to your raw offerings. Revive raw classics with noteworthy, Instagrammable presentations by mastering the technique of delicately folding sashimi into flower shapes or executing visually appealing plate. Create a plate with exquisite contrast by serving light-colored ingredients like this halibut sashimi on a darker hued plate.  As customers order these dishes, other guests will take notice of the eye-catching displays, generating buzz and creating a positive talking point for your brand.

Halibut Sashimi with Red Plum Pickled Ginger
Servings
4small plate servings
Servings
4small plate servings
Halibut Sashimi with Red Plum Pickled Ginger
Servings
4small plate servings
Servings
4small plate servings
Ingredients
Halibut Sashimi
Yuzu-Ponzu Miso-Caramel
Servings: small plate servings
Units:
Instructions
Halibut Sashimi
  1. Slice halibut at a 45° angle against the grain into 16 very thin (about ¼-inch-thick) slices with a very sharp knife; immediately lay slices on a plastic wrap-lined hotel pan and tightly wrap with plastic. Place hotel pan in a larger container packed with ice; refrigerate up to 2 days, refreshing ice as needed.
Red Plum Pickled Ginger
  1. Heat 1 cup water to a boil in a saucepan over high heat; add ginger and blanch just until tender, about 30 seconds. Once cool, toss ginger, vinegar and sugar in a bowl. Refrigerate in an airtight container at least 1 hour or up to 6 days. Makes about ¼ cup.
Yuzu-Ponzu Miso-Caramel
  1. Heat all ingredients to a boil in a saucepan over high heat; reduce heat to medium-low and simmer until slightly thickened and reduced by ⅓, about 15 minutes. Cool and refrigerate in an airtight container up to 2 weeks. Makes about 1 cup.
For Serving
  1. Arrange 4 slices Halibut Sashimi lengthwise on chilled appetizer plate and drizzle with 1 tablespoon Yuzu-Ponzu Miso-Caramel; garnish with small amounts of Red Plum Pickled Ginger, sesame seeds and scallions.