How to Cure Fish for Sashimi

Chef Pete Ho teaches us how he makes Sea Bass into delicious Sashimi with some of his favourite garnishes and condiments. 0:00 Scaling Fish 4:34 Taking Out Guts, Rinse & Dry 9:58 Butchering Process 14:31 Prep Excess Fish for Storage 17:48 Removing Rib & Salt Curing & Air Dry 22:25 Kombu Dashi, Pin Bones, Fish Skin & Blanching 28:03 Prepare Garnishes and Condiments 31:53 Slicing Sashimi & Plating 36:04 How to Enjoy Code: T2KN8TYH0WXHVJIB