Part sashimi, part carpaccio, this dish is exactly what the title says - a raw celebration of the red emperor snapper. Food Safari Water

Serves
2

Preparation

10min

Skill level

Easy
By
Average: 2.2 (6 votes)
Yum

Ingredients

  • 1 celery stalk (from the heart), shaved on a mandolin into iced water
  • 100 g red emperor fillet (from both the upper and lower fillet)
  • 1 small blood orange, peeled and segmented, juice squeezed from remaining flesh
  • 1 tbsp Sicilian extra virgin olive oil
  • Sea salt
  • micro red vein sorrel
  • freshly ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Using a mandolin, shave the celery directly into a bowl of iced water.

Using a large sharp knife, thinly slice the fish against the grain on an angle, placing on a serving plate as you go.

Place the orange juice, olive oil and a pinch of sea salt in a bowl and stir just enough to dissolve the salt, without emulsifying it.

Drain the celery well. Break a few orange segments over the top of the fish and drizzle with a little dressing. Scatter with the celery and micro sorrel, then finish with a grind of black pepper and a drizzle of olive oil. Serve immediately.

 

Maeve O'Meara is back in Food Safari Water starting 8pm, Wednesday 1 August on SBS and then you can catch-up on all episodes via SBS On Demand. Visit the program page for recipes, videos and more.