Three Fish Carpaccio

, from Issue #16. 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 SaucesGrilled Butterflied Prawns and a Summer Pudding Loaf to finish.