EARTHENWARE DINNER DISH WITH RAISED-DESIGN EDGE
49 SAR
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.
01
02
03
04
Method
Coriander oil:
Mix 200ml of oil with the coriander in a pan. Heat for 2 minutes.
Strain and let stand.
01
02
03
04
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.
01
02
03
04
Method
Slice the sea bass fillets in sashimi style and serve on a plate, add the coriander oil and sweet and sour sauce.
01
02
03
04
SHOP THIS STORY
