Sashimi

We usually work from frozen sushi-grade fish, salmon typically. Defrost fish in fridge overnight, or all day. Cut into long strips. Serve with some kind of excellent vegetable (cold lima bean salad below). Awesome 15 min summer meal. Below we drizzled it with:
Dark sauce: tamarind concentrate, soy sauce, chille powder (taste is tart, a tiny bit sweet, spicy, a little salty)
green dots: wasabi

See ceviche and fishy bacon recipe for what to do with the fish skin, don't throw it out!