Entree: Antarctica – Southern Culinary Region – Icefish Sashimi (Thinly sliced raw Antarctic icefish served sashimi-style with traditional dipping sauces)

Serving Size: 2

Approximate Time

Prep 20 min

Cook 0 min

Additional 7 hrs

Total 7 hrs 25 min

Ingredients

- 10 oz (280 g) icefish fillet, sashimi-grade, skinless and pin-boned (approx. usable weight)
- 2 tbsp (30 ml) low-sodium soy sauce
- 1 tsp (5 g) wasabi paste
- 2 tbsp (30 ml) pickled ginger (gari)
- 1/2 cup (50 g) daikon radish, julienned
- 1 tsp (5 ml) toasted sesame oil
- 1/2 tsp (2.5 g) flaky sea salt
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) finely sliced scallions
- 1 small shiso leaf or 1 small sprig of fresh parsley for garnish (optional)

Instructions

1. Safety freeze if necessary: if icefish is not commercially frozen for sashimi, freeze the fillet at -4°F (-20°C) or colder for at least 7 days to reduce parasite risk, then thaw in the refrigerator before serving. Always use sashimi-grade sourcing when available.
2. Pat the thawed or fresh icefish fillet very dry with paper towels. Using a sharp, long slicing knife, trim away any remaining connective tissue. Place the fillet on a chilled cutting board.
3. Slice the fillet into 1/8–1/4 inch (3–6 mm) thin slices at a slight angle, keeping a single smooth motion to preserve delicate texture. Arrange slices on a chilled serving plate, slightly fanned.
4. In a small bowl, combine the soy sauce and lemon juice; mix gently. Place wasabi paste nearby for individual use or lightly smear a small amount on the edge of the plate.
5. Drizzle the toasted sesame oil very lightly over the icefish slices and sprinkle with flaky sea salt. Scatter the julienned daikon and sliced scallions around the fish.
6. Serve immediately with soy-lemon dipping mixture, pickled ginger, and wasabi on the side. Garnish with shiso leaf or parsley if using. Enjoy the sashimi chilled for best texture and flavor.