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Fish Face

Tsunami’s Sushi Chef Jimmy Mano shares their Snapper Crudo

JEFFERY JOHNSTON

Snapper Crudo
 

Sashimi

6     ounces red snapper
 

Wakame Pesto

3     ounces wakame (seaweed)
2     Tablespoons soy sauce
2     Tablespoons olive oil
1     teaspoon ginger, minced
2     teaspoons lemon juice
 

Directions

Sashimi Cut fish into sashimi.

Wakame Pesto Combine ingredients in a blender until desired texture is reached.

Plating Arrange sashimi in aesthetic manner and top with pesto. Garnish with fried red onion and radish to your liking.
 





 


 

Tsunami

Pan American Life Center
601 Poydras St., Suite B
608-3474

ServingSushi.com

 

 

 

 

 

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