Ingredients

• 800 g very fresh flatfish fillet or a small whole flatfish prepared for sashimi
• 2 handfuls lettuce, washed and well dried
• 1/2 cucumber, cut into thin sticks
• 1/2 carrot, cut into thin sticks
• 2 to 3 garlic cloves, thinly sliced
• 1 to 2 green chilies, thinly sliced
• Wasabi, to taste
• Ssamjang, to taste
• Optional: perilla leaves, sliced radish, or scallions for serving
• Optional dipping sauce: soy sauce mixed with a little wasabi

Instructions

1. Keep the fish refrigerated until the moment you are ready to slice it. If using a whole fish, scale, gut, rinse briefly, and pat completely dry before filleting; for food safety and best texture, buy sashimi-grade fish from a trusted fishmonger when possible.
2. Remove any remaining skin, dark bloodline, and small bones. Chill the fillet again for 10 to 15 minutes so it firms up slightly and slices more cleanly.
3. Using a very sharp knife, slice the fish against the grain into bite-size pieces. Wipe the knife often to keep the cuts neat.
4. Arrange the sliced fish on a chilled plate with lettuce, cucumber, carrot, garlic, and green chili. Serve immediately with ssamjang and wasabi.
5. To eat, place a slice of fish on lettuce or perilla leaf, add garlic and chili as desired, and wrap with a small amount of ssamjang or a dab of wasabi-soy sauce.