Steps

1. In a bowl, combine [A] Lemon juice 1 tbsp, [A] Salt 3 pinches, and [A] Sugar 1.5 tsp. Mix well until the salt and sugar are dissolved. (Key Tip!) Dissolving the salt and sugar before adding oil ensures even seasoning.
   🕒 00:17
2. Add [A] Grated garlic 1 tsp and [A] Olive oil 1 tbsp + 1 tsp to the mixture from step 1. Mix thoroughly until the sauce turns cloudy and thickens. (Key Tip!) Thoroughly emulsifying the oil and lemon juice by mixing well prevents the sauce from separating and ensures consistent flavor.
   🕒 00:53
3. Gently pat dry any excess moisture from the surface of your favorite sashimi-grade fish with paper towels. (Key Tip!) Moisture can cause off-flavors, so carefully drying the fish preserves its deliciousness.
   🕒 02:01
4. Slice the fish thinly. Hold your knife at an angle, starting from the thicker side, and slice slightly thinner than you would for sashimi.
   🕒 02:19
5. Arrange the sliced fish on a flat plate. Sprinkle salt evenly over the fish by crushing it between your thumb and index finger, then gently rub it in.
   🕒 03:21
6. Sprinkle Parmesan cheese over the fish and generously drizzle with the prepared sauce.
   🕒 04:26
7. Garnish with vegetables like new onion, mini tomatoes, and chervil (or basil) as desired. Ready to serve!
   🕒 04:50