Seabass “Rose” Sashimi Step-by-Step

Kuchi & Saki are our Fish Experts, and they love to prepare Japanese style dishes using the fresh fish that we are lucky to have everyday (except Sunday and Monday´s, even the Fisherman need days off too!).


Saki by the pool.


Sashimi is a Japanese dish mostly involving raw seafood, sliced thinly and served as is with some Wasabi and Soy Sauce, or a Citrus Ponzu sauce. (Not all Sashimi is raw i.e. Octopus, which can be chewy is normally cooked before hand. Beef Sashimi also exists, however, in the western world Sashimi is mostly associated with Raw Fish.)

Make sure you buy the freshest fish possible, and try not to handle the fish too much, otherwise you may bruise the tender flesh, and make sure to keep the fish cool at all times. You will need a very sharp knife for best results.


We will be using Seabass. If possible get the fishmonger to clean and trim the fish for you, otherwise carefully cut along the belly and remove the internal organs, then rinse in cold water. When scaling fish, do so under running water, again being careful not to bruise the flesh.


Remove the head of the fish by cutting just behind the side fins.


Read on……..

Place one hand lightly on top of the fish and cut from the head to tail, skimming the upper rib cage and bones.



Gently turn the fish around and cut from the tail end towards the head, this time skimming the lower bones.


Carefully remove the first fillet.


Slice away the remainder of the rib cage that is attached to the fillet.


Very carefully feel along the centre flesh for any bones and remove them using Fish Tweezers. This is where you can damage the tender flesh, so make sure you remove the bones at the same angle as the flesh.


Keep the cleaned fillet cool on ice or in the fridge whilst you continue with the rest of the filleting.


Turn the fish over and cut from the tail towards the head, again skimming the bones.



Carefully remove the fillet and clean off any part of the rib cage that may be attached.


Remove the bones as before using tweezers. Keep the fillets cool until needed.

Before serving, remove the skin. To do this, place the fillet skin side down on a board and grab it by the tail end. Make an angled cut about an inch towards the centre from the tail, making sure not to cut through the skin. Hold the knife steady, and with your other hand make sure to grasp the tail flap. Now keeping the knife as flat and as close to the work surface as possible, work the blade along the length of the fish using a gentle sawing motion, the skin will come away fairly easily from the flesh.


Normally at home you would be cutting away from you or from left to right. However, Saki is cutting from right to left because his knife blade is one sided.

With the skin removed, you can trim off any parts that remain attached to the flesh, we just gently scrape the flesh with the blunt side of the blade to collect any residue. It is not important if some dark or silvery traces remain embedded in the flesh.


To make the Sashimi Rose, at an angle cut away a small piece from the tail, continuing with the same angle, slice thin pieces off the fillet. You can slice as thin as you want, just make sure that the cut is clean and swift.



Line up four pieces of cut fish head to tail, slightly overlapping each other.



Using chopsticks, carefully roll up the fish.



Place the roll fish on a work surface and gently open/expose the “petals” of the Rose.


Garnish with some shredded Daikon and Carrot. place on a dish and serve immediately with a dip of your choice.


Cuts of fish like this are also great with a Ginger and Chilli dip made with Ginger, Chilli, Lime Juice, Garlic, Cilantro and Fish Sauce, just pound everything with a pestle and mortar and away you go….yummmy…


One thought on “Seabass “Rose” Sashimi Step-by-Step

  1. Thanks for the tips. Even if I don’t make seabass “Rose” I can still use the techniques to cut the fish the “proper” way. I will have to get myself Fish Tweezers since we don’t have one at home. Also, I have never seen one in any other Lao homes that I’ve been to so far.

    Seabass would make good larb pla and koi pla?

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