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How To Cook Carpaccio
Wahoo is one of the best-eating fish you can get and after the hard work of spearfishing one of these beauties, there's no better way to enjoy it than some fresh Carpaccio.
In this Cook your Catch episode Adreno Founder Tim Neilsen and expert spearo Shrek from the Noob Spearo Podcast prepare this recipe and show us how to get the most out of your fresh catch.
Ingredients
- Fresh Wahoo, or any good Sashimi fish.
- Capers - jar
- 1x Lemon
- White Wine
- Olive Oil
- Dill - single bunch
- Basil - bunch
- Chilli - whole
- Salt & pepper
Method
- Place your fillet of Wahoo in the freezer for 20-30mins to firm the flesh. This will allow for a clean easy slice.
- Marinate a tablespoon of capers in white wine. This reduces the saltiness and adds flavour.
- Finely slice the Wahoo in 2mm cuts. Place evenly over a serving dish
- Squeeze the lemon juice over the thinly sliced fish. The flesh will begin to turn white, this is because the acid in the juice will cook the fish.
- Drizzle with a small amount of olive oil - place in fridge while preparing the garnish.
- Deseed the chilling and flash fry in a pant until very slightly charred on the skin.
- Finely chop together half the chilli, the capers, the dill and the basil and use to garnish the fish
- Add salt and pepper to taste and enjoy!
