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Ingredients
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Ingredients for Masu Crudo
Method
Preparation Instructions
- 1
Prepare the Fish
Slice the fresh masu (sea trout) into thin sashimi-like pieces and arrange them on a serving plate.
- 2
Make the Coconut Sauce
In a small bowl, mix the coconut milk with lime juice and a pinch of sea salt. Stir well until combined.
- 3
Add Shibazuke
Finely chop the shibazuke and sprinkle it over the arranged fish.
- 4
Prepare Umeboshi
Remove the pit from the umeboshi and finely chop the flesh. Scatter it over the fish and shibazuke.
- 5
Drizzle the Sauce
Drizzle the coconut sauce over the dish, ensuring all components are lightly coated.
- 6
Garnish and Serve
Garnish with fresh cilantro and serve immediately for the best flavor.
