Easy Carpaccio
Ingredients (for 2 people)
| White fish | half body |
| salt |
Appropriate amount |
|
white pepper |
Appropriate amount |
| olive oil | Appropriate amount |
| 1 lemon |
Appropriate amount |
| Myoga | 20g |
| Versatile green onions | 5g |
| Radish sprouts | 20g |
How to make it
1. Slice the myoga ginger from the root upwards using a NAKED vegetable peeler and chop it perpendicular to the grain. Cut the green onions into 5mm slices and cut the radishes into bite-sized pieces.
Soak them in a bowl of cold water to remove any unpleasant flavors.
② After soaking for 10 minutes or more, place in a colander and wipe off the water thoroughly.
3) Marinate the sliced white fish with salt, white pepper and olive oil.
4. Arrange the marinated fish on a plate, drizzle with lemon juice, and garnish with 2. It's done.
Key points of seasonal fish carpaccio with Japanese condiments
Choose white meat that is as fresh as possible.
If possible, it is best to fillet one fish into three pieces.
The Japanese condiments can be changed according to the season.
Try finely chopping ginger, green onions, chives, shiso leaves, etc. and replacing them with other ingredients.
