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White fish carpaccio with Ponzu dressing
Calorific value (per portion):
679 kJ / 162 kcal
Ingredients for 4 portions
- 60 ml Kikkoman Ponzu Lemon
- 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
Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.
Preparation
Mix Kikkoman Ponzu Lemon 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.
Used products in this recipe
Ingredients for 4 portions
- 60 ml Kikkoman Ponzu Lemon
- 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
Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.
