Carpaccio* (whitefish) Recipe
thinly sliced with yuzu soy, hot oil, and mitsuba leaf
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Slice the Whitefish
Using a sharp knife, thinly slice the whitefish against the grain into approximately 1/8 inch thick slices. Arrange the slices on a chilled serving plate, slightly overlapping them.
- 2
Prepare the Yuzu Soy Dressing
In a small bowl, combine yuzu juice and soy sauce. Whisk together until well mixed.
- 3
Drizzle the Dressing
Evenly drizzle the yuzu soy dressing over the sliced whitefish.
- 4
Add Hot Oil
Drizzle the hot chili oil over the fish, adjusting the amount according to your spice preference.
- 5
Season and Garnish
Sprinkle sea salt and freshly ground black pepper over the dish. Garnish with mitsuba leaves on top.
- 6
Serve
Serve immediately as an appetizer or light main dish, and enjoy the fresh flavors.
