Barramundi Carpaccio with Blood Orange
Ingredients: 1-2 - Thai chilies, minced,
1 tablespoon - shallots, minced,
3 tablespoons - rosé wine,
4 teaspoons - blood orange juice,
2 teaspoons - lime juice,
1 teaspoon - fish sauce,
2 - 8-ounce fillets skinless barramundi, thinly sliced,
2 - blood oranges, segmented,
Mint, basil, tarragon, cilantro for garnish,
with Blood Orange
Delight guests with a gemlike dish fit for royalty.
You needn’t fly to the Riviera to partake in this simply composed stunner of a starter! A feast for the senses, this jewelbox of an appetizer, Barramundi Carpaccio with Blood Orange, is the perfect dish to pull out of your hat when you don’t feel inclined to stand over a hot stove. An added benefit: It also gives the impression that you worked harder and longer than you actually had to! Recipe, food styling and photography by Jenny Huang of Hello My Dumpling.
- Step 1Combine, the first 6 ingredients, mix well.
- Step 2Add the fish and orange segments, allow to marinate in the fridge for at least 30 minutes.
- Step 3Serve with a few sprigs of each of the fresh herbs as garnish.
- Notes: Carpaccio-curious? . . Italian in origin, this preparation style typically refers to a dish of raw meat or fish, thinly sliced or pounded thin and served as an appetizer. Like ceviche, tartare, and other food preparation methods involving citrus, vinegar, and/or alcohol as components of a marinade, carpaccio “cooks” the protein (barramundi, in this case) via the acid contained in the blood orange, lime juice, and rosé wine. According to restaurant-world lore, carpaccio was invented in 1950 by Giuseppe Cipriani from Harry’s Bar in Venice and popularized during the second half of the twentieth century.