Japanese Yellowtail Carpaccio. Prepare very thin slices of yellowtail. Place the yellowtail on a plate. Sprinkle tobiko, sesame seeds, and green onion on yellowtail.
Step by step directions with pictures makes this recipe quick and easy.
Carpaccio is a dish made up of raw fish (or meat) that is sliced thin (or pounded thin) and served as an appetizer.
I had some gorgeous hamachi fillets from I Love Blue Sea that were perfect for the job.
You can cook Japanese Yellowtail Carpaccio using 6 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Japanese Yellowtail Carpaccio
- You need 5 pieces of x 4 Japanese yellowtail, thinly sliced.
- You need 1 tbsp of Olive oil.
- It's 1 tsp of Kabosu citrus juice (alternatively, use lemon or lime juice).
- Prepare 1 tbsp of Aojiso (green perilla) dressing.
- Prepare of Salt & pepper,to taste.
- It's of Parmesan cheese,to taste.
Hamachi ("yellowtail") is usually a fish to avoid, and thus makes a good stop on our ongoing Sustainable Seafood Tour. For example, Hamachi refers to the middle stage of development of the Japanese Amberjack. The younger stage is called Inada, and the fully matured fish is called Buri. Greater Amberjack starts off as Shokko, becomes Shiogo, and then develops into Kanpachi.
Japanese Yellowtail Carpaccio instructions
- 1. Dress the Japanese yellowtail pieces evenly with olive oil, kabosu citrus juice, aojiso dressing and salt and pepper. Sprinkle with parmesan cheese to taste..
- 2. Garnish with parsley to serve..
Yellowtail Amberjack starts off as Hirago and then matures into Hiramasa. Buri (yellowtail) is a fish found only in the seas surrounding Japan. While wild buri is a wintertime delicacy, cultivated varieties can now be consumed in the summer and fall as well thanks to. Japanese Yellowtail goes exceptionally well with olive oil, so please try this recipe out! Yellowtail carpaccio - the selections of fish flown in from Japan is truly amazing.
