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Follow the recipe from the chef Ed Brown

Carpaccio of black sea bass


- 7 oz of black sea bass
- 1 ginger
- 1 yuzu (japanese lemon)
- 1 green chili
- 2 tbs of white soja sauce
- Flake sea salt
- Cilantro leaves
- Thai basil leaves

Cut thinest slices of black sea bass and put it on a plate.

Grate the ginger and the chili, add the zests of the yuzu. Press it over the fish to sauce with the juice. Put a little of the yuzu juice and the white soy sauce. Season with the salt. Add some cilantro and some Thai basil.

Appetizer for 4 persons
Preparation time : 20 min
Difficulty : Beginner
Required Material :
Recette Carpaccio of black sea bass