Three Fish Carpaccio

, from Issue #16, page 100. September, 2015
Photography by Damien Van Der Vlist.
    Three Fish Carpaccio

    Hapuka or monkfish is the perfect local fish for carpaccio.

    Serves: 6

    INGREDIENTS

    300 gram piece each of tuna, salmon and a firm white fish fillet, skinned and bones removed

    Dressing
    ¼ cup soy
    2 tablespoons sesame oil
    2 tablespoons lemon juice
    1-2 teaspoons caster sugar
    2 teaspoons wasabi paste
    1 very finely chopped shallot
    1 tablespoon finely chives

    METHOD

    Slice the fish across the grain as thinly as possible. This is best done with a sharp, very thin, flexible knife.

    Arrange the slices in a single layer on a large platter or on individual plates.

    Dressing: Whisk all the dressing ingredients together in a bowl and season to taste.

    To serve: Spoon over half the dressing and serve the remaining in a separate bowl. 

    Menu: To share with the Shellfish Platter with Dipping Sauces, Grilled Butterflied Prawns and a Summer Pudding Loaf to finish.

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