EARTHENWARE DINNER DISH WITH RAISED-DESIGN EDGE
RSD 890
Sea bass carpaccio with coriander oil and sweet and sour tapioca sauce
Preparation
2 servings
30 minutes
Easy
Ingredients
1
wild sea bass
200ml
olive oil
1 bunch
of coriander
1 tbsp
chilli paste
2 tbsp
rice vinegar
1 tbsp
honey
1 tbsp
tapioca
1 clove
of garlic
Method
Bring the water to the boil, add the tapioca and simmer gently for 10 to 15 minutes, stirring occasionally.
Leave to cool and strain.
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Method
Coriander oil:
Mix 200ml of oil with the coriander in a pan. Heat for 2 minutes.
Strain and let stand.
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Method
Sweet and sour sauce:
In a bowl, combine the honey, chilli paste, vinegar, minced garlic, salt and pepper.
Add the pre-cooked tapioca and combine.
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Method
Slice the sea bass fillets in sashimi style and serve on a plate, add the coriander oil and sweet and sour sauce.
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