Omul stroganina with honey-soy sauce
2 servings
15 minutes
The Siberian answer to Japanese sashimi is omul stroganina, a royal fish that lives exclusively in cold northern rivers. Deeply frozen fish with slightly thawed skin is cleaned with a sharp knife and shaved into thin slices. Moreover, small bones are cut together with the meat, so they are not felt in the mouth. The finished shavings are frozen again and served straight from the freezer. To simply emphasize the taste of the fish, coarse sea salt and pepper are enough. The classic fish sauces will also do - an aromatic, moderately sweet honey-soy mixture. In Yakutia, the sauce for stroganina is called "makalovo.
1
Slightly thaw the frozen omul to make it easier to cut. Remove its skin.
- Omul (Baikal whitefish): 1 piece
2
Then, using a mandoline or sharp knife, cut into thin long strips. Roll them into rolls. Place the rolls in the freezer for at least half an hour, preferably an hour.
3
Mix honey with soy sauce until fully combined. Serve the stroganina with medium ground sea salt, coarsely ground black pepper, and sauce.
- Soy sauce: 35 ml
- Honey: 15 g
- Sea salt: to taste
- Freshly ground black pepper: to taste
