Suzuki (sea bass) Carpaccio with Nori dressing

Cooking time

20 mins

Ingredients

【Serves for 2】

2 packs sea bass, (defrosted)

1 red chilli

1 small piece of ginger

Coriander leaves, as needed

Lemon zest, as needed

A pinch of salt

Nori dressing, to taste

Thinly sliced sea bass topped with ginger, red chili, coriander, lemon zest, and nori dressing. Fresh, light, and full of flavor, this easy dish is a delicious alternative to serving sashimi with soy sauce.

Preparation

Slice the red chili into thin rings.
Slice the ginger into fine strips.
Pat the defrosted sea bass dry with kitchen paper.
Sprinkle both sides lightly with salt and leave in the fridge for a few minutes.
Slice the sea bass thinly and arrange it on a plate.
Top with the red chili, ginger, and coriander leaves.
Finish with a little lemon zest and as much nori dressing as you like.