5-Minute Light and Easy Amberjack Carpaccio
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INGREDIENTS
- 1 pound/450 grams sushi-grade ​​amberjack fillet / white grouper / sea bass, thinly sliced
- ½ shallots, thinly sliced
- ½ scallion, chopped
- ¼ ​green chili pepper, thinly sliced
- 1 ​​radish, thinly sliced
- â…“ cup olive oil
- 6 teaspoons yogurt
- 1 small tomato, squeezed
- 6 arugula, rocket leaves
- ½ lime, squeezed
- 1 small pinch coarse salt
- 1 small pinch sumac
INSTRUCTIONS
- Place the fish slices on parchment paper and cover with more parchment paper. Mash with a spoon and remove the top paper.
- Spread the fish on a large plate and add the toppings in this order: shallot, scallion, chili pepper, radish, olive oil, yogurt, tomato juice, arugula, lime, sumac and salt.
MY NOTES
FAQ
What does amberjack fish taste like?
Amberjack fish boasts a mild, slightly sweet flavor with a firm, meaty texture. Its taste is often likened to a blend of tuna and swordfish, making it versatile for various culinary preparations, including delicate carpaccio dishes.
What are some side dishes that pair well with amberjack carpaccio?
Complement the elegance of amberjack carpaccio with thoughtful sides like crisp mixed greens, arugula’s peppery bite, or toasted crostini that add a delightful crunch. Shaved Parmesan offers savory depth, while capers lend a tangy contrast. These accompaniments harmonize textures and flavors, creating a balanced and delightful dining experience alongside the delicate fish carpaccio.
What is the origin of the carpaccio dish?
The carpaccio dish originated in Venice, Italy, in the mid-20th century. It was named after the Renaissance painter Vittore Carpaccio, known for his use of vibrant reds in his artworks. The dish’s inspiration came from Carpaccio’s vivid red tones, resembling the color of raw meat. Originally, it featured thinly sliced raw beef, drizzled with a tangy sauce. Over time, the concept evolved to include fish, vegetables, and even fruits, expanding into the culinary world as a representation of delicate slices, artful presentation, and creative flavor pairings beyond the traditional boundaries of cooked cuisine.
