Three Fish Carpaccio
Photography by Damien Van Der Vlist.
Hapuka or monkfish is the perfect local fish for carpaccio.
Serves: 6
INGREDIENTS
300 gram piece each of tuna, salmon and a firm white fish fillet, skinned and bones removed
Dressing
¼ cup soy
2 tablespoons sesame oil
2 tablespoons lemon juice
1-2 teaspoons caster sugar
2 teaspoons wasabi paste
1 very finely chopped shallot
1 tablespoon finely chives
METHOD
Slice the fish across the grain as thinly as possible. This is best done with a sharp, very thin, flexible knife.
Arrange the slices in a single layer on a large platter or on individual plates.
Dressing: Whisk all the dressing ingredients together in a bowl and season to taste.
To serve: Spoon over half the dressing and serve the remaining in a separate bowl.
Menu: To share with the Shellfish Platter with Dipping Sauces, Grilled Butterflied Prawns and a Summer Pudding Loaf to finish.
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