Yuzu-Marinated Sea Bream Carpaccio with Shiso & Pickled Ginger Threads
Thinly sliced sea bream is bathed in a vibrant, zesty yuzu dressing, offering a refreshing sour kick. Delicate shiso leaves and finely julienned pickled ginger add layers of aromatic complexity and subtle spice, creating an elegant and invigorating appetizer.
Prep Time
45 min
Difficulty
Hard
Servings
4
Calories
180 kcal
Instructions
- 1
Ensure the sea bream fillet is very fresh and has been properly cleaned. Place it in the freezer for about 20-30 minutes until it's firm but not frozen solid. This will make it much easier to slice thinly.
~30 min - 2
While the fish is chilling, prepare the yuzu dressing. In a small bowl, whisk together yuzu juice, soy sauce, mirin, and sesame oil. Finely grate the fresh ginger and add it to the dressing. Season with a pinch of sea salt and black pepper.
~5 min - 3
Using a very sharp knife or a mandoline slicer, thinly slice the chilled sea bream into delicate rounds, about 1-2mm thick. Arrange the slices artfully on your serving plate, overlapping them slightly.
~10 min - 4
Finely julienne the pickled ginger into very thin threads. Carefully place small bundles of these threads over the sea bream slices.
~5 min - 5
Gently tear or chiffonade the shiso leaves and scatter them over the carpaccio.
~2 min - 6
Just before serving, drizzle the yuzu dressing generously over the entire dish. Allow it to marinate for about 5 minutes to let the flavors meld.
~5 min
Tips
- For an even more visually striking presentation, use a microplane to zest a small amount of yuzu peel over the dish as a final garnish.
- Serve immediately after drizzling the dressing. The delicate flavors are best enjoyed fresh, and the fish will continue to 'cook' in the acidic dressing if left too long.
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