White Fish Carpaccio

1. 1

   Chop fresh garlic and toast in a saute pan in vegetable oil

2. 2

   Keep the pan moving until golden brown & crispy, drain

3. 3

   Toast pinenuts in oven until fragrant and light brown

4. 4

   Slice your fresh fish as thin as possible, without falling apart, into approximately 3-4 inch long pieces

5. 5

   Arrange on a chilled plate or serving platter (see photo)

6. 6

   Drizzle with ponzu sauce

7. 7

   Sprinkle toasted garlic around fish

8. 8

   Place one pinenut per piece of fish, on top

9. 9

   Mound Tobiko Caviar and Green Onions in the center

* Per serving · 4 servings · Values may vary.

No additional tips available.