Sea Bass Sashimi
This dish features fresh sea bass served as sashimi, characterized by its chewy and firm texture and light flavor. It is typically enjoyed dipped in a mixture of chogochujang (vinegared chili paste) or soy sauce with wasabi, and can also be wrapped in lettuce or perilla leaves. Freshness is key, as the taste varies depending on the season.
Cultural background
Sea bass sashimi is often enjoyed in the evening or during drinking sessions with soju, and is also famous as a delicacy when traveling to coastal areas. The preference for live sashimi is common due to its importance of freshness.
Similar dishes
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연어회 · yeon-eo-hoe
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A Korean sashimi dish where fresh fish is sliced thinly and eaten with dipping sauces like cho-gochujang or soy sauce. It is characterized by a chewy and bouncy texture, and is sometimes wrapped in lettuce or perilla leaves.
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Tuna Sashimi
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Ingredients
How it's made
- 1Prepare fresh sea bass.
- 2Slice the sea bass thinly to make sashimi.
- 3Prepare spicy chogochujang and soy sauce and serve with wasabi.
- 4Wash and prepare lettuce and perilla leaves.
Nutrition
* Estimated values per serving.
Allergens
Not suitable for vegetarians as it is fish.
How to order
농어회 주세요
Nong-eo-hoe ju-se-yo
Sea bass sashimi, please