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Fine plate of raw fish dressed like a carpaccio

Japan

Sea bass carpaccio with sake and hot oil

Sea bass carpaccio with sake and hot oil

Sea bass carpaccio with sake and hot oil

A precise carpaccio with notes of ginger and lemongrass, awakened at the table by a warm sake oil.

A precise carpaccio with notes of ginger and lemongrass, awakened at the table by a warm sake oil.

A precise carpaccio with notes of ginger and lemongrass, awakened at the table by a warm sake oil.

Préparation
30 min
Cuisson
3 min
Difficulté
Advanced

Ingrédients

Les quantités s’adaptent automatiquement.

4 convives
  • 480 gvery fresh sea bass fillet
  • 60 mlsake
  • 80 mlneutral oil
  • 10 mlsesame oil
  • 20 gfresh ginger
  • 1 stalklemongrass
  • 30 mllime juice
  • 25 mllight soy sauce
  • 10 gcoriander
  • 1 piecefresh chili
  • 2 pieceslime zest

Préparation

  1. Firm up the sea bass fillet in the freezer for 20 minutes, then slice it into very thin slices.
  2. Arrange the slices on cold plates and season with the lime juice and soy sauce.
  3. Distribute the grated ginger, very finely sliced lemongrass, zest, chili, and cilantro.
  4. Heat both oils until shimmering. Remove from the heat and then carefully add the sake.
  5. Immediately pour the aromatic oil over the fish to lightly sear the surface, then serve.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.