Suzuki Sashimi (sea bass) Carpaccio with Wasabi Dressing
Cooking time
20 minutes
Ingredients
Preparation
- How to Defrost Defrost the sea bass by submerging the sealed package in cold running water for about 20 minutes. If you're concerned about micro-holes in the packaging, place the sashimi in a zip-lock bag before defrosting in water.
- In a small saucepan, combine 50ml of soy sauce and 15ml of mirin. Heat over medium heat for about 3 minutes.
- Let it cool, then chill in the refrigerator.
- Once cooled, gradually whisk in 50ml of olive oil until the mixture thickens slightly. (Note: Adding the oil all at once may cause separation.)
- Add 10g of grated wasabi and mix well to finish the dressing.
- Thinly slice both red and yellow bell peppers.
- In a bowl, combine the sliced peppers and arugula. Add 2 tablespoons of the wasabi dressing and mix gently.
- Pat the defrosted sea bass with a paper towel.
- Thinly slice the sea bass and arrange it neatly on a plate.
- Place the vegetables in the center.
- Drizzle the remaining dressing over the dish as desired, and it's ready to serve ♪
