Raw fish can complement all kinds of vegetables, and some vegetables are particularly prominent. For example:
Shredded cucumber: Crisp and tender shredded cucumber is in sharp contrast with the tender taste of raw fish, and at the same time it can add a touch of coolness to dishes.
Shredded radish: Shredded radish is slightly spicy and sweet, which can stimulate raw fish. Shredded radish can also help remove the fishy smell of raw fish and make it more delicious.
Yam shreds: Yam shreds are delicate and smooth, which can increase the smoothness and satiety of dishes with raw fish. Yam silk is also rich in dietary fiber, which helps to promote intestinal health.
Shredded burdock: Shredded burdock is crisp and delicious, with a unique earthy flavor. It can add rich taste levels to raw fish and help to remove the fishy smell of raw fish.
Purple cabbage shreds: Purple cabbage shreds are colorful, rich in anthocyanins and have antioxidant effects. Its slight bitterness can balance the fresh flavor of raw fish and enhance the overall flavor of dishes.
Besides these common vegetables, you can also try other vegetables, such as broccoli seedlings, asparagus, bean sprouts and so on. To create a more diversified raw fish platter.
When matching vegetables, you can choose according to your own preferences and the types of raw fish. For example, white fish with light taste, such as flounder or turtle, with crisp and fresh vegetables, such as shredded cucumber or shredded radish, can highlight the umami taste of raw fish. But strong red fish, such as tuna or salmon, can be paired with strong vegetables, such as shredded burdock or shredded yam, to balance its flavor.
Matching raw fish with vegetables can not only improve the taste and nutritional value of dishes, but also make your dining experience more colorful. Give play to your creativity, explore the combination of different vegetables and raw fish, and create your own delicious feast.