Chef Chaim Cohen Presents Persian-Inspired Sashimi Recipe
Translated & summarized from Makor Rishon by baba
Chef Chaim Cohen has created a Persian-inspired sashimi recipe featuring amberjack, dried Persian lime, and a cilantro sauce. He prepared the dish with singer Noam Kleinstein on their show "Shum, Pepel, Ve'Shemen Tzait." The recipe includes specific ingredients like radishes, turnips, and various fresh herbs. This innovative take on sashimi offers a tangy and refreshing starter, moving away from traditional accompaniments.
The story in 5 lines · by baba
- Chef Chaim Cohen created a Persian-inspired sashimi recipe using amberjack and dried Persian lime.
- The dish features a cilantro sauce, radishes, turnips, and a blend of fresh herbs.
- Cohen prepared the recipe with singer Noam Kleinstein on their show "Shum, Pepel, Ve'Shemen Tzait."
- The recipe offers a tangy and refreshing alternative to traditional sashimi pairings.
- Ingredients include 200g amberjack fillet, dried Persian limes, and fresh cilantro.
Chef Chaim Cohen has developed a unique recipe for sashimi that deviates from the traditional soy sauce and wasabi pairing. In this version, Cohen utilizes fresh amberjack (intias) and infuses it with Persian flavors, including dried Persian lime, a cilantro sauce, radishes, and turnips. The recipe was prepared on the show "Shum, Pepel, Ve'Shemen Tzait" (Salt, Pepper, and Olive Oil), where Cohen hosted singer and creator Noam Kleinstein. Together, they created a cold, tangy, and refreshing dish suitable as a meal starter.
The Persian-scented sashimi recipe calls for 200 grams of amberjack fillet, cleaned of skin and bones, four radishes sliced, two turnips sliced, one bunch of cilantro, two tablespoons of olive oil, juice from one lemon, one dried yellow Persian lime, one dried black Persian lime, salt, and herbs for serving, such as watercress, tarragon, parsley, cilantro, dill, and mint.
Preparation involves blanching the cilantro in boiling water for about a minute, then draining. The cilantro is then blended with two tablespoons of water and two tablespoons of olive oil for half a minute to create the sauce, seasoned with salt. The amberjack is sliced into approximately 1 cm thick pieces and arranged on a serving plate. The fish is seasoned with lemon juice and salt, then grated with yellow and black dried Persian lime. Finally, olive oil and cilantro sauce are drizzled over the fish, served alongside sliced radishes, turnips, and fresh herbs.