Lab Carpaccio Vang Recipe

Prepare the fish

Place the chilled sashimi-grade fish on a clean cutting board. Using a very sharp knife, trim away any sinew. Slice the fish as thinly as possible (aim for 1–2 mm). If easier, partially freeze the fish for 20–30 minutes to firm it for cleaner slices.

Arrange the thin slices in a single layer on a large chilled platter, slightly overlapping to form a circular carpaccio or in rows for easy service.

Season the fish lightly with 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, and the grated lemon zest. Drizzle 2 tablespoons extra-virgin olive oil and the lemon juice evenly over the fish. Set aside while you make the vinaigrette so the flavors meld (5–10 minutes).

In a small bowl or jar, combine 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon honey, 1/2 teaspoon sesame oil, 2 tablespoons neutral oil, 1 teaspoon grated fresh ginger, 1/2 teaspoon minced garlic, and 1/4 teaspoon crushed red pepper flakes.

Whisk vigorously (or shake in a covered jar) until the dressing emulsifies and is slightly glossy. Taste and adjust: add more honey for sweetness, more rice vinegar for brightness, or a pinch more soy for saltiness.

Reserve about half of the vinaigrette for serving and use a few teaspoons to lightly brush or drizzle over the laid-out fish just before plating.

Scatter the microgreens or arugula lightly across the carpaccio, concentrating a little pile in the center if you prefer a composed look.

Distribute the thinly sliced shallot, cucumber slices, capers, avocado slices (if using), and toasted sesame seeds evenly over the fish.

Sprinkle the fresh dill or cilantro leaves over the top. Spoon small dots or a thin ribbon of the reserved vinaigrette across the carpaccio for flavor and visual contrast.

Finish with a final small drizzle (1 teaspoon) of extra-virgin olive oil and a light scattering of sea salt flakes and freshly ground black pepper to taste.

Serve immediately with crisp crostini or baguette slices on the side so guests can lift small portions of fish with the bread.

Ensure fish is sushi/sashimi-grade and kept cold until serving. Partially freezing makes thin slicing easier. Prepare vinaigrette and garnishes before slicing the fish so assembly is quick.

Variations: substitute thinly sliced beef (beef carpaccio) or seared, chilled scallops. Swap citrus (yuzu or lime) for lemon for a different aromatic profile. Add a few drops of high-quality toasted sesame oil for nuttier flavor.