Q: The fish you use to make sashimi needs to be incredibly fresh. Go to a fish market and purchase sushi grade salmon, tuna, or yellowtail. Do not buy fish that is not considered safe to eat raw!  If there is no fish market in your area, try visiting an Asian market that has a seafood counter or ask the employees at your grocery store’s fish counter if they have any sushi grade fish available. Keep in mind that this usually just means the fish was previously frozen to kill any parasites.  Tell the fish monger or fish counter employee that you are making sashimi and ask them to cut it into a sashimi block so that you only have to purchase what you need to make sashimi. Sashimi is often served with a selection of fresh raw vegetables to complement the flavors of the fresh fish. Pick up a few fresh, whole veggies at the market when you purchase the fish. Some good options include:  Daikon radish Cucumber Carrots Avocado Shiso leaves You can enjoy your sashimi plain, or you can add condiments to flavor the fish. Some good options include:  Lemon slices Pickled ginger Wasabi Soy sauce to top with individual slices of sashimi. Rice is optional for sashimi, but it is a nice complement. Cook the rice according to the package’s instructions. Then, let the rice cool completely before using it. Mold the rice into 1 in (2.5 cm) sized balls. You may season the rice with 1 teaspoon (5 mL) of rice vinegar, ½ teaspoon (3 g) of salt, and ¾ of a tablespoon (12 g) of sugar if desired, or leave it plain.
A: Purchase 4 oz (110 g) each of sushi grade salmon, tuna, and yellowtail. Choose fresh vegetables to pair with sashimi. Select condiments to flavor the sashimi. Cook 8 oz (230 g) of sushi rice

Q: Once your chicken has had time to soak up all the spicy goodness from the marinade, you're ready to finish the dish. Fill a large saucepan, deep skillet, or deep-fryer with the oil.  You've cut your chicken into small pieces, so the oil doesn't need to be too deep, but it should fill about 1/3 of the pan. The ideal frying temperature for oil is usually listed as around 365ºF (or 185ºC).  You can test the oil by dropping a cube of white bread into the oil. When it browns in fifteen seconds, your oil is ready. It's a good idea to begin with frying just one or two pieces of chicken. This will help you verify that the oil is hot enough and give you an idea of how long it will take to fry the chicken. If you don't want to risk messing up a whole piece of chicken you can cut one piece in half and use that.  If the oil doesn't cover the chicken piece entirely, be sure to rotate it after a couple of minutes. If you rotate too early, the chicken may stick, so allow for a crust to form. Once the chicken is browned and crisped remove it from the oil. Now cut it in half to make sure that it's cooked through. This should take about 5-8 minutes. Once you've finished frying your test pieces, continue frying the remainder of the chicken. Depending upon the size of your pan, you may want to do this in batches. If you fry in batches, place your finished chicken on a plate or baking sheet lined with paper towels. This will help soak up any residual oil and keep the chicken from getting soggy. Keep the oven on a very low setting, around 200ºF or 93ºC. If you fry in batches, you will need to allow the oil to get back up to temperature before adding a new batch. Your finished chicken could get cold in that time. Once you've fried all of your chicken pieces, garnish with finely chopped fresh coriander leaves. You may also want to give the dish a squeeze of fresh lemon juice. All that you need to do now is enjoy this spicy savory treat!
A:
Heat the oil. Fry a couple of test pieces. Fry the remainder of your chicken. Keep your finished chicken warm by placing the plate or baking sheet in the oven. Garnish and serve your Chicken 65.