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Tai Sashimi with Chinese Dressing

14 oz Tai (red snapper/sea bream) fillet
2 inch Japanese leek or 4 inch green onion
4 green shiso leaves
1 T roasted and chopped peanuts or roasted and roughly chopped walnuts

1 tsp sugar
2 T rice vinegar
1 T sake
1 2/3 oz soy sauce
2 tsp sesame oil

Cut the fillet into thin slices. Transfer each slice to a plate
overlapping them slightly to form a rosette.

Slit leek lengthwise, remove the core and cut into fine julienne
strips. Soak in cold/icy water for 5 minutes and drain.

Cut shiso leaves into thin strips, soak in cold/icy water for 1-2
minutes and drain.

Combine dressing ingredients and mix well.

Pour dressing over tai, top with leek and shiso leaves, and sprinkle
peanuts or walnuts before serving.

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