Raw materials: 300 grams of net meat of sea bass, 2 slices of ginger, perilla leaves or lettuce leaves, cucumber flowers, coriander, green mustard paste, thick mouth soy sauce appropriate amount.

Method:

1, the perch cut into slices about 3 mm thick, fan-shaped stacked in a dish with perilla leaves; ginger finely chopped, soaked in ice water for spare.

2, the chopped ginger sprinkled on the plate sliced raw fish, fish slices next to the drained ginger slices, and cucumber flowers, coriander garnish.

3, the green mustard paste squeezed in a flavor plate, and then the Japanese thick mouth soy sauce into another flavor plate, and then with the plate of sashimi together on the table, that is done.