White fish carpaccio with Ponzu dressing
Ingredients for 4 portions
- 60 ml Kikkoman Ponzu Citrus Soy Sauce
- 30 ml olive oil
- 250 g white fish (fresh sea bass or another type suitable for eating raw)
- 50 g onion
- 2 radish
- 4 yellow cherry tomatoes
Mix Kikkoman Ponzu Citrus Soy Sauce and olive oil in a shaker. Then cut the fish in thin slices. Slice onion and rinse well with water.
Spread the slices of fish on a plate. Garnish with sliced onion, sliced radish and quartered cherry tomatoes and sprinkle with the dressing.
Tip: If you are not able to get fresh fish suitable for eating raw for carpaccio you can use cooked octopus sliced thinly instead.