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Recipe Category / Seafood and Fish

Greek Sashimi

  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

  • Dairy Free Diet

    Excludes foods such as milk, yoghurt, cheese and their by-products.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Method

How to fillet the anchovies

  • Using a pointy knife, insert the tip in the belly of the fish and make an incision along the length of the belly. Remove and discard the entrails and head.
  • Cut the anchovy in half lengthwise, parallel to the bone. Butterfly the fish and remove the central bone, making sure not to chop off the tail. Wash well with water and transfer to a baking pan lined with paper towels to drain.

For the sashimi

  • Cover the bottom of a baking pan with a layer of coarse salt.
  • Spread a layer of fish over it and cover with another layer of salt. Repeat the same process, alternating between fish and salt and ending with a layer of salt so that all of the fish are covered in the salt (you will need less or more salt depending on the container used).
  • Set them aside for 20-30 minutes to allow the anchovies to marinate.
  • When the anchovies are ready, fill a large bowl with water and wash well to remove the salt.
  • Transfer to baking pan lined with paper towels and allow to drain. Repeat the same process for all of the anchovies.
  • Pat dry with paper towels to remove all of the moisture and transfer to a clean, dry baking pan or container.
  • In a bowl, add the ingredients for the marinade: apple cider vinegar, olive oil, thinly sliced chili pepper, thinly sliced garlic, lemon rinds, peppercorns and rosemary sprigs.
  • Mix with a spoon and add the anchovies.
  • Press down on them with your hands to completely submerge them in the marinade. Cover with plastic wrap, making sure that the wrap comes into direct contact with the fish, so that it remains submerged in the marinade continuously.
  • Allow them to marinate for 12 hours at room temperature.
  • When ready, drain fish from marinade.
  • Transfer to a large jar, submerge in sunflower oil and store in the refrigerator.

To serve

  • In a serving plate, add the anchovies and some of the marinade.
  • Top with thinly sliced chili peppers, fresh herbs, lemon rinds and serve Greek sashimi along with some freshly toasted, crunchy bread.
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Nutritional
Chart

Nutrition information per portion

191
Calories (kcal)
10 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

13.0
Total Fat (g)
19 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

3.6
Saturated Fat (g)
18 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

0.0
Total Carbs (g)
0 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

0.0
Sugars (g)
0 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

18.0
Protein (g)
36 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

0.05
Fibre (g)
0 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

-
Sodium (g)
- %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

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