Sea Bass Carpaccio with Ponzu Dressing
Fresh and zingy, simply get hold of some fresh Sea Bass to create this incredible dish for your guests. Part of our series of Japas (Japanese tapas recipes for chefs).
- Preparation Time15 mins
Nutrition per serving
- Energy162 Kcals
- 60 ml Kikkoman Ponzu Citrus Soy Sauce
- 30 ml olive oil
- 250 g white fish (fresh sea bass or another type suitable for eating raw)
- 50 g onion
- 2 radish
- 4 yellow cherry tomatoes
Mix Kikkoman Ponzu Citrus Soy Sauce and olive oil in a shaker. Then cut the fish in thin slices. Slice onion and rinse well with water.
Spread the slices of fish on a plate. Garnish with sliced onion, sliced radish and quartered cherry tomatoes and sprinkle with the dressing.
Tip: If you are not able to get fresh fish suitable for eating raw for carpaccio you can use cooked octopus sliced thinly instead.