Thank you for joining me in this class. I'm excited to see what you all make.

Get creative, go wild, and put your own twist on these classic dishes.

Here are my three...

Sashimi

For sashimi, I always like to include 3-5 condiments to accompany the fish, so guests have choices to mix and match flavors and cut through the rich fattiness of the tuna.

In this case, I plated the sashimi with:

wasabi
sea salt
soy sauce
yuzukoshÐ•ÐŒ (chili paste)
scallions
shiso leaf to garnish

Feast of 3 Fishes - image 1 - student project

Crudo

When you're only working with three ingredients, it gives you the freedom to get creative with each one.

For your crudo, make sure you have the freshest fish (I was lucky enough to get my hands on some diver sea scallops in this class), and the other two parts are simply salt and olive oil.

For your salt, there are tons of options to choose from to give your crudo some texture:

course sea salt
Himalayan pink salt
black volcanic salt
fried garlic salt
nori seaweed salt

And for your olive oil, try to get your hands on extra virgin olive oils, and explore some different possibilities! There are hundreds of different kinds out there.

To add some zing, even throw in a dash of lemon zest, tabasco, and/or scallions – the choice is yours.

Feast of 3 Fishes - image 2 - student project

Ceviche

Last but certainly not least – our ceviche. For this dish, I used the fluke that I fileted in the class (see video 5 if you're curious as to how to butcher a whole fish). But you can use any fish that you like best.

The magic really comes in with what kind of freshly squeezed citrus juice you use to "cook" the raw fish (lime, orange, lemon), and the other fun things you can add in (onions, tomatoes, etc).

For my ceviche, I used the following ingredients:

fluke
sea salt
lime and orange juice (freshly squeezed)
cilantro (roughly chopped)
mint (roughly chopped)
tomatoes (diced)
red onions (sliced)
jalapeños (chopped)
avocado chunks (on plate)
dash of hot sauce

Remember, you can marinate it for as little as 5-15 minutes (if you want it to still have a raw texture) or as long as overnight (if you want it to be fully "cooked").

You can even involve your guests in the process! Sometimes I like to have the fish cut up before I invite people over, and then let everyone add in their favorite ingredient live at a barbecue.

Feast of 3 Fishes - image 3 - student project

Feast of 3 Fishes - image 4 - student project

Thanks again for joining me. I hope this class took some of the mystique out of preparing raw fish.

Please share your own creations in the Project Gallery, and most importantly, have fun!

-KO

Chef Ken Oringer

Toro / Uni / Coppa

565

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