RecipeRed Sea Bream Carpaccio

The bland taste of red sea bream is enhanced with the refreshing flavor of citrus and crates a gorgeous looking dish. Add some pink pepper to taste to enhance the flavor with its bitterness as well as adding more color. This is highly-recommended!


(for 4 servings) 1 red sea bream (sanmai-oroshi) fillet Pinch of salt Pinch of coarsely ground pepper To taste: Pink pepper Myoga (Japanese ginger) Sudachi (Japanese citrus) wedges
Balsamic vinegar


1Skin and cut the fillet into thin slices, place on a plate nicely, and sprinkle with a pinch of salt and coarsely ground pepper.

2Place thin strips of myoga at the center of the plate.

3Sprinkle the myoga with some pink pepper, add a wedge of sudachi on the side, and serve. Sprinkle with balsamic vinegar.

Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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