Buckwheat White Tamari White Fish Carpaccio
About recipe
A simple yet sophisticated appetizer that brings out the best in fresh fish.
This recipe is designed for a clean, professional look without the need for complex ingredients. The Buckwheat White Tamari provides a deep savory flavor while keeping the fish looking fresh and translucent.
Ingredients (Serves 2)
The Fish:
- White Fish (Fresh fillets like Sea Bream or Sea Bass): 120g–150g, sliced as thinly as possible.
- Sea Salt: A tiny pinch.
The Garnish (Simple & Fresh):
- Microgreens or Sprouts: (e.g., Alfalfa or garden cress) for a nice crunch.
- Toasted Sesame Seeds: A sprinkle for texture and a nutty aroma.
- Spring Onion: Finely chopped (the green part).
The Sauce:
- Buckwheat White Tamari: 2 tablespoons.
- Extra Virgin Olive Oil: 2 tablespoons.
- Lemon Juice: 1 teaspoon (freshly squeezed is best).
Instructions
- 1. Arrange the Fish: Place the thin slices of fish on a flat plate. Try to spread them out so they don’t overlap too much—this makes the dish look more elegant. Sprinkle a tiny bit of salt over the fish.
- 2. Mix the Sauce: In a small cup, mix the Buckwheat White Tamari, olive oil, and lemon juice. Stir well with a spoon until the oil and tamari are combined.
- 3. Drizzle: Spoon the sauce over each slice of fish. You’ll notice how the clear tamari makes the fish look shiny and delicious without turning it brown.
- 4. Top it off: Scatter the sprouts, chopped spring onions, and sesame seeds over the top. It’s ready to serve!
Why this works for beginners?
You don’t need fancy decorations to make a great dish. By using Buckwheat White Tamari, you get the rich Umami of soy sauce but keep the “high-end” look of a clear, citrusy dressing. It’s an easy way to impress guests with very little effort.