Sea Bream Carpaccio

Name: Sea Bream Carpaccio (鯛のカルパッチョ)
Prep time: 20 min
Total time: 20 min
Yield: Serves: 4 As an Appetiser
Cuisine: Japanese
Ingredients: 2 teaspoons Yuzu Kosho (store-bought or homemade); 1 teaspoon sea salt; 1 cup (60 g) alfalfa sprouts; 2 sea bream fillets, about 100 g (3½ oz) each, skin removed – ask your fishmonger to pin-bone them for you; 2 French radishes, thinly sliced; 1½ teaspoons toasted sesame oil

鯛のカルパッチョ

Preparation info

Serves:
4
As an Appetiser

Difficulty
Easy
Ready in
20 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

Sea bream has a perfect balance of delicate sweetness and richness and is a fantastic fish for sashimi. Yuzu Kosho is a key ingredient for this recipe – it’s a useful condiment to have and can be found in many Japanese stores.

Ingredients

Fresh

2 sea bream fillets, about 100 g (3½ oz) each, skin removed – ask your fishmonger to pin-bone them for

Asia
Japan
Starter
Pescatarian
Gluten-free

Method

Cut the sea bream fillets in half along the middle line so that you have four pieces. Cut the pieces into 3 mm (⅛ inch) thick sashimi slices.

Arrange the sliced sea bream on a plate and use a cocktail stick or chopsticks to put a tiny amount of yuzu kosho on the sashimi. Drizzle the sesame oil over the fish and sprinkle with the salt.

Scatter t