Sea Bream Shoyu-koji Carpaccio

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Course Appetiser, Starter

Cuisine Italian

Servings 2

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.

Notes

Pro-tip: The longer the sea bream is marinated in shio-koji, the more tender the flesh becomes. However, as white fish in particular absorbs salt easily and is susceptible to the effects of enzymes, it is recommended that you marinate it for no longer than one hour.