Kanpachi sashimi is a simple and elegant dish that showcases the delicate flavor and buttery texture of this amberjack fish. To make this dish, you will need fresh kanpachi fillets, soy sauce, wasabi, and pickled ginger. First, make sure to purchase the freshest kanpachi fillets from a reputable fishmonger. The fillets should be firm, with a vibrant pink color and a clean, fresh smell. To prepare the sashimi, use a sharp knife to slice the kanpachi fillets into thin, bite-sized pieces. Arrange the slices on a serving platter. Serve the sashimi with soy sauce, wasabi, and pickled ginger on the side. To enjoy the sashimi, dip a piece of kanpachi into the soy sauce, add a small amount of wasabi and pickled ginger, and savor the delicate flavors of the fish. The buttery texture of the kanpachi pairs perfectly with the salty soy sauce and the spicy kick of the wasabi. The pickled ginger adds a refreshing and tangy element to the dish. Kanpachi sashimi is a classic Japanese... Leer más
