WSB Sashimi ? ? ?

[kayakfisherman]

Just saw this. I haven't ran across people having problems with
raw WSB, parasites or toxins. But I'm no expert.

I've enjoyed WSB raw, and plan to make a poke dish with some
(as soon as one jumps into my lap...). Plus, I've really enjoyed
WSB ceviche, it's something else.

[spicolly]

Originally Posted by kayakfisherman

Just saw this. I haven't ran across people having problems with
raw WSB, parasites or toxins. But I'm no expert.

I've enjoyed WSB raw, and plan to make a poke dish with some
(as soon as one jumps into my lap...). Plus, I've really enjoyed
WSB ceviche, it's something else.

Thanks Yanni! I froze it, then sashimi'd it. Good stuff!

Have you ever tried a poke/ceviche mashup? I don't know what to call this dish. I often try to make dishes my Filipino/Hawaiian grandfather made when I was a kid. I've used YFT, YT & recently a WSB to make this dish:

1 pound fish, cut into 1/2-inch cubes
3/4 cup unsweetened coconut milk
1/4 cup raw coconut vinegar
1/2 small red onion, thinly sliced
3 Thai chiles or similar, thinly sliced
4 teaspoons grated ginger
1 tablespoon minced cilantro
1 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon pepper, plus more for seasoning
3 tablespoons EVOO
Fresh limes


1. In a bowl, add all of the ingredients except the EVOO.
2. Stir in 2 tablespoons of the EVOO.
3. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
4. Stir in the remaining 1 tablespoon of EVOO.
5. Squeeze fresh lime to taste.
6. Season with more salt and pepper to taste.

Give it a try, maybe improve/enhance it with your skills!

[kayakfisherman]

Wow!!!!

Food for thought!!

I lived and worked in Hawaii and was exposed to
lots of filipino/hawaiian/asian foods. Great stuff!

[FullFlavorPike]

That looks scrumptious. I have never seen cocounut vinegar.