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
    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.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE

    Related Content

    latest issue - on sale now

    126
    Check out our
    latest issue:

    126

    We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.