A clean, bright carpaccio that keeps the red porgy at the center: thin slices of raw fish, a passion fruit and ginger vinaigrette infused with kombu and star anise, then a fresh garnish of scallions, wood ear mushrooms, and radishes.
Ingredients
- 260 g very fresh red porgy fillet, carpaccio or sashimi quality, skinless and boneless
- 3 pieces ripe passion fruits
- 20 g fresh ginger
- 1 piece unwaxed lime
- 1 tbsp rice vinegar
- 1 tsp light soy sauce
- 2 tbsp mild olive oil
- 1/2 tsp toasted sesame oil
- 1 tsp acacia honey
- 3 g piece of dried kombu seaweed
- 1 piece whole star anise
- 2 pieces fresh scallions
- 8 g dried wood ear mushrooms
- 4 pieces pink radishes
- 4 sprigs fresh cilantro
- to taste fleur de sel
- to taste ground white pepper
Method
- Place two flat plates in the refrigerator. Pat the red porgy fillet thoroughly dry with paper towels, check by touch that no bones remain, then place it in the freezer just long enough to firm the flesh without hardening it completely. The right cue is that the fish becomes easier to slice while remaining pliable under finger pressure.
- Rehydrate the wood ear mushrooms in very hot water until they are supple, glossy, and slightly elastic. Drain them, rinse them, remove any tough parts if needed, then cut them into very fine ribbons. Keep them chilled.
- Open the passion fruits and collect the pulp in a bowl. Add the rice vinegar, light soy sauce, honey, kombu, and star anise. Let it infuse at room temperature until the vinaigrette smells of ripe fruit, gentle brine, and a hint of anise spice.
- Finely grate the ginger, squeeze it between your fingers or in a small strainer to collect mostly its juice, then add it to the vinaigrette. Add the finely grated zest and lime juice. Remove the kombu and star anise, then whisk in the mild olive oil and toasted sesame oil. Taste: the vinaigrette should be bright, fruity, and slightly salty, never dessert-sweet.
- Thinly slice the scallions on the bias. Cut the radishes into almost translucent slices. Pick the cilantro leaves. Keep these garnishes in a bowl in the refrigerator so they stay crisp.
- Take out the firmed red porgy. Using a long, very sharp knife, cut thin slices on the bias in one continuous motion rather than sawing. The slices should be satiny, even, and thin enough to show the plate through them, but not so thin that they tear.
- Arrange the red porgy loosely in a rosette on the chilled plates without heavily overlapping the slices. Season with a very light pinch of fleur de sel and white pepper. Briefly chill again so the surface relaxes and becomes glossy.
- Dress the carpaccio with small touches of vinaigrette, especially in the center and on a few edges, without flooding the plate. The fish should remain visible and pearly white, with only golden flecks of passion fruit.
- Distribute the wood ear mushroom ribbons, scallions, radishes, and cilantro sparingly. Finish with a few clearly visible passion fruit seeds. Serve immediately while the fish is cold, the garnish is crisp, and the acidity is bright.
Nutrition
Per serving
- Energy
- 417.2 kcal
- Protein
- 15.01 g
- Carbohydrate
- 44.69 g
- Fat
- 25.48 g
- Fibre
- 15.23 g
- Calcium
- 23.84 mg
- Iron
- 0.6 mg
- Magnesium
- 25.23 mg