Sea Bream Shoyu-koji Carpaccio
Growing up in Japan, sashimi was a daily staple, and finding high-quality fish was as simple as a trip to the local supermarket. Back in the UK, satisfying my raw fish cravings was a bit more of a mission; it was essential to seek out a specialised sashimi-grade supplier—something you will also need to do to truly enjoy this recipe. While my English husband can be a little particular about raw fish, I’ve found that preparing it in this elegant carpaccio style is exactly to his taste.
In the world of Japanese seafood, Tai [鯛] (Sea Bream) is the undisputed king of white-fleshed fish—often served at celebrations to bring good luck. This recipe showcases a simple two-step process using both shio-koji and shoyu-koji, perfectly demonstrating why it pays to keep your ‘Koji Essentials‘ well-stocked.
The resulting dish is so incredibly moreish that the chopsticks don’t stop moving until the last slice is gone. The pink peppercorns add a beautiful splash of colour and a delicate, fruity accent with just a hint of heat. It is, quite simply, delicious!
Sea Bream Shoyu-koji Carpaccio
Ingredients
The Fish
- 180 g fillet of sea bream
- 1 tbsp shio-koji (use around 10% of the weight of the fish)
The Dressing
- 1 tbsp shoyu-koji
- 1 tbsp white wine vinegar
- 1 tsp lemon juice
- 1.5 tbsp olive oil (extra virgin)
Garnish
- ⅛ finely sliced white onion
- Few pink peppercorns
- Few sprigs chervil
- black pepper (to taste)
Instructions
- Prepare the Fish: Remove the sea bream from the fridge and pat dry with kitchen paper to remove any excess moisture.
- The Shio-koji Cure: Spread the shio-koji evenly over the surface of the fish. Wrap tightly in cling film and return to the fridge for at least 30 minutes.
- Make the Dressing: While the fish is curing, whisk together the shoyu-koji, white wine vinegar, lemon juice, and olive oil in a small bowl.
- Prep the Garnish: Thinly slice the onion and soak it in cold water for 5 minutes to remove the sharp "bite." Drain and pat dry.
- Slice and Plate: Remove the fish from the fridge. Gently wipe away the shio-koji with kitchen paper. Using a sharp knife, thinly slice the fish at an angle (削ぎ切りsogi-giri) and arrange the slices elegantly on a plate.
- Dress & Garnish: Scatter the sliced onions over the fish and spoon the shoyu-koji dressing evenly across the dish. Garnish with pink peppercorns and chervil. Add a final crack of black pepper if desired.