Nobu's New Style Sashimi
New-style sashimi, one of Nobuyuki Matsuhisa's trademark dishes, was invented when a customer sent a plate of sashimi back to the kitchen because he didn't like raw fish; the recipe was Nobu's solution to the problem.
- 1/2 teaspoon sesame seeds
- 3 ounces sashimi-quality fluke fillet, thinly sliced crosswise on the diagonal
- 1 small clove garlic, minced
- Ginger, peeled and finely julienned, to taste
- Chives, cut into 1 1/2-inch lengths, to taste
- 2 teaspoons soy sauce
- 2 teaspoons freshly squeezed lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons sesame oil
In a small skillet over medium heat, cook sesame seeds until fragrant and golden. Remove to a small bowl.
Arrange fish on a plate. Rub with garlic. Sprinkle ginger and chives over fish. Drizzle with soy sauce and lemon juice. Sprinkle with sesame seeds.
Heat olive and sesame oils in a small saucepan until they begin to smoke. Pour over fish; the hot oil will sear the fish as it makes contact.