Carpaccio

Adapted by StarChefs.com
October 2014
Yield: 1 serving

INGREDIENTS:

2 ounces thinly sliced white fish, rolled
5 pinches garlic paste
5 pinches finely chopped ginger
5 pinches finely chopped mitsuba leaf
5 pinches finely chopped chives
1 teaspoon yuzu juice
2 teaspoons soy sauce
1 teaspoon sesame oil
2 tablespoons plus 2 teaspoons olive oil
micro cilantro

METHOD:

Arrange fish in a line on a serving plate. Top each piece with just a touch of garlic paste, ginger, mitsuba leaf, and chives. In a small bowl, combine yuzu juice and soy sauce and drizzle mixture over fish. In a small saucepan, combine sesame oil and olive oil and heat until mixture just begins to smoke. Quickly and carefully, pour hot oil over fish. Garnish with micro cilantro.

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