Ninghua Raw Fish Sashimi

Ninghua Raw Fish Sashimi

　　Ninghua Raw Fish Sashimi

　　A traditional Hakka dish from Ninghua, Fujian Province: Made using a live grass carp weighing about two to three pounds. The fish is soaked in clean water for half a day. During preparation, the right hand wraps the fish’s head in a towel to keep it from jumping, while the left hand quickly scales the fish, guts it, and removes the internal organs. After rinsing, the fish is not placed back in water. The head and tail are removed, and the fish is split into two fillets, then skinned and deboned. The fish meat is wiped clean of blood and sliced into transparent, thin slices. When slicing, the chef stands in a bow stance, gently pressing the fish meat with fingertips of the left hand while holding the knife at an angle with the right. The blade moves swiftly with even pressure. Once sliced, the fish is immediately topped with sesame oil and served. This dish is prepared with great care—not only emphasizing hygiene, but also requiring that it be made away from heat sources and without using fans, ensuring the fish slices remain pure white and unstained. It is served with premium soy sauce, wasabi, and ginger juice.