Frederick loves salmon sashimi and Kilawin. And since salmon is easy to find, abundant and cheap in Singapore as compared in Manila, and since he was bitin (not satisfied) with the salmon sushi that we had from Sakae sushi, he decided to prepare salmon sashimi, only that he gave it a twist.
Kilawin refers to the Filipino way of cooking dishes that are raw. It is actually not cooking because it doesn’t involve heating the food, instead raw fish and raw meat are soaked and marinated in vinegar or citrus juices.
Combining the Filipino kilawin and Japanese sashimi preparation, I could say that this one is really superb. My husband deserves more than a kiss (wink wink) I loved it.
This again is one of those experimental dishes of my husband. It is really so simple and easy to prepare. It only took him less than 30 minutes to prepare this dish plus not more than 30 minutes to wait to have the salmon marinated.
Salmon - 300 grams
Lime Juice from 1 medium sized lime
1) Wash the salmon in running water and slice it thinly into wedges – sashimi style.
2) Squeeze the lemon and pour it over the sashimi.
3) Refrigerate for at least 30 minutes before serving.
Decorate with sliced lime then serve. Dip it in a mixture of kikkoman soy sauce and wasabi paste. There goes a big gastronomical satisfaction my husband can’t get from restaurants
This is good for three servings. Estimated Nutritional values per serving based on ingredients used.
Calories : 149 kcal Total Fat: 4.44 g.
Cholesterol : 66.94 mg. Saturated fat : 0.73 g.
Protein : 25.56 g Dietary fiber : 0 g.
Sodium : 86.3 mg. Carbohydrate : 0 g.