There's no better way to enjoy high quality seafood than to serve it as sashimi. This gorgeous sashimi uses beautiful frozen Opakapaka fillet, also known as Pink Snapper, and is so easy to make that it'll become a surefire go to. Because the fillet comes pre-frozen, it's perfectly safe to use for sushi or sashimi!
1 Opakapaka (Pink Snapper) Fillet, thawed
Soy Sauce or Shoyu
Serrano Pepper, sliced (optional)
Using a sharp knife, remove the skin from the fish and discard
Heavily season the fish with salt and place in the refriderator for 30 minutes. This will help give the fish a better texture
After 30 minutes, thoroughly rise off all the extra salt from fish
Using a sharp knife, start slicing the fish, starting from the thinner tail end first, as thin as you can.
Arrange fish slices on a platter, garnish with optional serrano peppers, and serve with soy sauce or shoyu, wasabi, and pickled ginger