Three Fish Carpaccio

, from Issue #16, page 100. September, 2015
Photography Damien Van Der Vlist.
    Three Fish Carpaccio

    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
    ΒΌ 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.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE

    Related Content

    latest issue - on sale now

    127
    Check out our
    latest issue:

    127

    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.