Sashimi

Ingredients:
8 oz. Vermillion rock fish fillet
    (skinned and boned)
Wasabi (Japanese horseradish)
Soy sauce
Gari (pickled ginger)

Preparation:
Thinly slice fillet and arrange on plate decoratively.  Serve with wasabi, gari and soy sauce.

Serving Suggestion:
Be sure to use a freshly caught Vermillion rock fish.                                   

Variation:
Sashimi can be made with fresh tuna, yellowtail and white seabass as long as the fish is freshly caught or bought from a market selling sashimi grade fish.