Sashimi, Chinese Style

• 1 tablespoon dry sherry
• 1 tablespoon soy sauce
• Dash of salt
• 2 grinds fresh black pepper
• 1 green onion, trimmed, chopped very fine
• 1 teaspoon dark sesame oil
• 1 pound skinless salmon, tuna or wild striped-bass fillet, very thinly sliced across the grain
• Few sprigs fresh cilantro

1. Mix the first 6 ingredients in a shallow bowl, add the fish and toss gently to coat.
2. Let stand for 10 minutes.
3. Spoon fish neatly onto chilled plates; garnish with cilantro.

sherry, soy sauce, salt, fresh black pepper, green onion, dark sesame oil, salmon, cilantro

Taken from cooking.nytimes.com/recipes/9283 (may not work)