Yellowtail Carpaccio
Yellowtail the Italian way! Make sure to choose very fresh fillets that are safe to eat raw.
Ingredients (serves 4)
300g yellowtail
1/2 a medium onion
A few capers
Radish sprouts (or watercress or alfalfa) for garnish
(For the sauce)
1 good tbsp of olive oil
2 tbsp wine vinegar
2 tsp soy sauce
1 tsp salt
Method
1. Cut the yellowtail into thin sashimi-like slices.
2. Carefully arrange the yellowtail slices on a dish and garnish with some scattered capers and watercress. Combine the ingredients for the carpaccio sauce and pour over.
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