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Korean-style raw fish salad

updated

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Ingredients for 2 servings:

  • 300 g fish fillet(s) (tuna or salmon), fresh
  • 400 g white radish(s)
  • 2 carrots
  • 4 garlic cloves
  • 2 tbsp vinegar
  • salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Korean: He

Peel the radish and carrot and cut into long, very thin strips. It’s best to use a special grater. Cut the fish into thin strips. Finely chop the garlic. Mix everything. Add the vinegar, season with salt and pepper, and stir well. Let it sit in the refrigerator for 1 hour. Stir again and serve. Consume the same day.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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