Sea bass carpaccio with coriander oil and sweet and sour tapioca sauce
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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
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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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ROUND KITCHEN CUTTING BOARD

LIGHT BEIGE|8251/754
89 AED - 139 AED
LIGHT BEIGE|8251/754
Acacia wood cutting board with a round base and a handle. Not suitable for dishwashers. As it is a wooden product, the colour and appearance may vary.
Available in several sizes.
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