Sunday Star-Times - Sunday Magazine - - FOOD, SAM MANNERING -

A carpac­cio, of sorts. Sashimi-ish, per­haps. How­ever you de­fine this dish, I love it, as it takes sod all time to put to­gether and looks rather im­pres­sive. A richer al­ter­na­tive would be salmon, or tuna, but I en­joy the del­i­cate, fresh, light­ness of a white fish like snap­per – just make sure that it is re­ally lovely and fresh. I like to serve this as a shared nib­ble with drinks – just give ev­ery­one a pair of chop­sticks and let them dig in.

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