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White fish carpaccio with Ponzu dressing
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White fish carpaccio with Ponzu dressing

White fish carpaccio with Ponzu dressing
Nutrition facts (per portion): 679 kJ / 163 kcal
Fat: 9.9 g
Protein: 12.3 g
Carbohydrates: 4.3 g

Ingredients for 4 portion(s)

  • 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

Nutrition facts (per portion): 679 kJ / 163 kcal
Fat: 9.9 g
Protein: 12.3 g
Carbohydrates: 4.3 g

Ingredients for 4 portion(s)

  • 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.