A salty cured fish snack that goes well plain or with plenty of different sauces. This will serve your DnD party well on their next sailing voyage, and boosts their dexterity too!
28ozhamachi filetor other quality white fish filet, the curing process will generally make raw fish food-safe, but go with sashimi-grade fish just in case
Dressing
1 ½cupshelled edamame
1 ½tbspsalt
1 ½tspsugar
3tspsoy sauce
9.5ozInglehoffer cream style horseradish sauceor other creamy horseradish sauce
1tbspjapanese mustard
1cupwater
8tbspjapanese rice seasoning
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Instructions
Mix the fish seasonings together and thoroughly coat the fish filets. Wrap them tightly in plastic wrap and put it in the fridge for 3 hours. Meanwhile, work on making the dressing but once the fish are done scrape off the excess seasoning.
Heat up the edamame. Set aside a handful for garnish then dump the rest into a blender along with all the dressing ingredients besides the rice seasoning. Blend until smooth.
Slice the fish into roughly 1/4 inch thick slices, and serve on top of a dollop of the dressing with some edamame and rice seasoning garnished on top. Or for a particularly rowdy bunch of sailors, have them dip into individual dipping bowls of dressing and avoid all the fanciness. These folks have adventuring to get back to.
Notes
This recipe is inspired by the Cured Hamachi recipe from a fantastic cookbook we got over the holidays, Momofuku. If you'd like to see the original and support the Inn by using our affiliate link, click here. We simplified some parts, adjusted quantities, and raised the amount of horseradish creaminess. This recipe is a fantastic way for your Dungeons and Dragons players to feel immersed during their next high seas adventure! Make sure to give them a +1 to their dexterity stat!