Yellowtail Carpaccio with Sansho Flavor

Name: Yellowtail Carpaccio with Sansho Flavor
Total time: 10 min
Yield: 2 Portions
Ingredients: 🐟 150g sashimi-grade yellowtail; 1/2 bag baby leaf greens; 1 tbsp sansho tsukudani; 🧂 1/3 tsp sugar; 🧂 1 pinch salt; 🍋 1/2 tbsp lemon juice; 1 tbsp olive oil; 🧂 A dash of pepper

Coût $8, économiser $12

Source: Recommended by CookPal

10 Min
2 Portions
$8

Yellowtail Carpaccio with Sansho Flavor

Coût $8, économiser $12

Source: Recommended by CookPal

10 Min
2 Portions
$8

INGRÉDIENTS

Fish
- 🐟 150g sashimi-grade yellowtail
Vegetables
- 1/2 bag baby leaf greens
Condiments
- 1 tbsp sansho tsukudani
Carpaccio Sauce
- 🧂 1/3 tsp sugar
- 🧂 1 pinch salt
- 🍋 1/2 tbsp lemon juice
- 1 tbsp olive oil
- 🧂 A dash of pepper

ÉTAPES

Slice the yellowtail into bite-sized pieces using a slanted cutting technique.

Mix all the Carpaccio Sauce ingredients in a bowl and add the sansho tsukudani.

Arrange the yellowtail slices radially on a plate, place baby leaf greens in the center, and drizzle with the Carpaccio Sauce.

NUTRIMENTS

Par portion

🔥

180

Calories

20g
Protéines
5g
Glucides
10g
Graisses

💡 Astuces

Use fresh sashimi-grade yellowtail for the best flavor.Chill the plate before serving to keep the dish cool and fresh.Pair with sake or white wine for an enhanced dining experience.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.