Kingfish carpaccio with tangy dressing

Sliced thin and served fresh with herbs and a lime and soy dressing, this seafood dish brings tang to a party appetizer.

  • 20 mins preparation
  • Serves 6
  • Print


Carpaccio of fish with tangy dressing
  • 2 tablespoon lime juice
  • 2 tablespoon mirin
  • 1 teaspoon soy sauce
  • 300 gram fillet kingfish, sashimi quality
  • 200 gram smoked salmon
  • 1/2 lebanese cucumber, chopped finely
  • 1/2 medium (125g) avocado, chopped finely
  • 1 cup loosely packed mixed micro herbs (red mustard, chilli cress, chard)
  • crispbread, for serving


Carpaccio of fish with tangy dressing
  • 1
    Combine juice, mirin and sauce in a small bowl.
  • 2
    Using a very sharp knife, cut the kingfish into paper-thin slices. Arrange the kingfish and salmon on a platter. Sprinkle the fish with the cucumber, avocado and herbs.
  • 3
    Drizzle with the dressing: serve with the crispbread.


Suitable to freeze. Oysters and cooked prawns could be used if you are not keen on raw fish. Micro herbs are available from some greengrocers and growers' markets. You can use finely chopped fresh chives or chervil leaves instead.

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