Teriyaki Australian Salmon Carpaccio: Doctor Mario shares more than his recipe, as he prepares a super easy summer fish dish, with minimal preparation but maximum taste! The marinade cures the fish, and along with the sesame oil and basil, adds an exotic, Asian note to this simple entre or snack.
* Fillet a freshly caught blue or other oily fish (unlike Atlantic or Tasmanian Salmon, Australian Salmon don’t have pink flesh, and additionally, they tend to have a strong, mackerel type flavour and aroma that isn’t the best for grilling).
* Chop into a fine mince, or alternatively thinly slice and spread out onto a serving plate.
* Drizzle with 3-4 tablespoons of teriyaki marinade
* Add a sprinkling of chilli flakes
* Then drizzle with 1-2 tablespoons of sesame oil
* Mix thoroughly (if minced) to spread the curing liquids throughout the fish
* Taste and salt / pepper to your liking
* Roughly chop some basil or coriander and garnish the fish
* Let cool in the fridge for an hour and enjoy with a nice glass of pinot grigio or sauvignon blanc