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Sashimi on Ice Revisted
June 20th, 2007
Now that the days are longer and the weather warmer, we decided to take another look at our Sashimi on Ice.
Below are pics of our new version, and features Sashimi of “Pez Limón”.
Soon we will be adding some colour to the ice. It is important to spray the ice with water before adding any food, otherwise the morsels will get “stuck”.
Sashimi is partnered with Sushi, which is made to order.
***
Last weeks Amuse Bouche.
Pork Tenderloin, cooked Char Siu style, served with Japanese Noodles in Basil and Coriander Oil.
Coriander Oil also plays a part in our Smoked Tuna Forehead, served on top of Garlic Toasts. Finely chopped Shallots add a nice kick to this “pop it in your mouth” taster.
June 20th, 2007 at 4:38 pm
This is oh so beautiful !
wonderful artwork
June 23rd, 2007 at 2:47 am
Thanks Antoine! Glad you liked it!.
Where are you from?
June 24th, 2007 at 7:12 pm
Coriander Oil? It is new to me.
I love the flavour of coriander so am I very curious about it. Do you think it is easy to get it in Thailand ? I am going to Thailand this week.
June 24th, 2007 at 7:35 pm
Hi Madam Yang.
I have never seen Coriander Oil on sale. We always make our own, its very easy.
Boil some water, add desrired amount of Coriander (we use quite a lot), and blanch for a few seconds, then plunge in to an Ice Bath (this keeps its bright green colour), wring, making sure you squeeze out as much water as possible, then blitz adding the oil of your choice, we use Grapeseed or a light Olive Oil. It will keep for about 3 days in the fridge.
Hope that helps, have fun in Thailand.
June 25th, 2007 at 3:15 am
[...] 25, 2007 · Filed under Asia My favorite blog “The lao Cook” shows the cuisine using coriander oil. Coriander has been common in Japan these days but not [...]