Remove the skin from the fish, if necessary, making sure to remove the blood line (grey or dark red flesh). Trim the fish so that they look like rectangular blocks, each block should be about 5cm wide, 3cm thick.
Slice the block on an angle into slices of about 4-5mm thick.
Cling film, and chill until needed.
Serve with soy sauce and wasabi.
Trim the beef to remove any outer layer of fat and the sinew.
Heat a frying pan until it is searing hot. Lightly oil the beef, and sear the outside on a very high heat.
Wrap tightly into a log with cling film, and chill until needed.
Mix the soy sauce and caster sugar until completely dissolved, and set aside.
When ready to serve, remove the cling film from the beef, and slice thinly. Serve with the sweet soy sauce.
«The fish used for sashimi should be the freshest possible. However, with salmon, and extra measure of precaution can be taken by freezing the fish for 24 hours at -20'C: this kills off any potential parasites present in salmon. »