Red Seabream Carpaccio Sashimi LowCarbingAsian Cover

Red Seabream Carpaccio Sashimi


With the weather warming up in recent days, summer is definitely upon us!  And with that brings many fun things to do and some awesome things to eat! 

For myself, one dish I look forward to eating every summer is…cold sashimi!  Especially this Red Seabream Carpaccio Sashimi dish that I think perfectly compliments the summer vibes – Red Seabream, AKA Blackspot Seabream, Madai Tai or Tai Snapper depending on where you live.

Red Seabream Carpaccio Sashimi LowCarbingAsian Pin 1

You don’t see this fish used much here in the States, but Red Seabream is considered one of the best tasting fish in Japan.  It’s cooked in variety ways and also viewed as an auspicious fish that is traditionally served for the 1st meal on New Year’s Day.

As a sashimi, it’s neutral and has a firm texture that especially tastes well when served chilled!  Of course you could just eat it with a little Soy Sauce and wasabi, but we prefer to prepare it as a Red Seabream Carpaccio dish! 

Red Seabream Carpaccio Sashimi LowCarbingAsian Pic 2

This recipe really brings out all the delicate flavors and fits perfectly with the summer theme!  So while you’re out there enjoying summer, serve this dish up to create some great memories and blessed fortunes!

In Japanese, there is a word called ‘assari to describe a taste and it translates to ‘light and refreshing’.  That description would apply perfectly to this dish as it’s a very light and refreshing, making it a perfect seafood dish to enjoy during the hot summer months!  Also is it very low-carb/keto with only ~1g net carbs for the entire plate!

Red Seabream Carpaccio Sashimi LowCarbingAsian Pic

For this dish, the special ingredients you would need are Ponzu, Toasted Sesame Seeds and sashimi grade Red Seabream/Tai.  All these can be picked up on Amazon (aside from Tai) or a local Asian Supermarket.  You can pick up sashimi grade Red Seabream/Tai at most Asian Supermarkets or at this online shop

Note – we prefer to use Mizkan/Mitsukan Ponzu (more tartness), but the ones on Amazon are way over priced for us to recommend.   So if you do have access to a local Asian Supermarket, pick it up there (around $4-5 a bottle).

Now, let’s get sashimi-ing!

Prepping Time 5M

Total Time 5M

Net Carb/Serv ~1g

Servings 1

Ingredients

  • 1/4 lbs Sashimi Grade Red Sea Bream
  • 1/4 inch Ginger
  • 1/4 Stalk Green Onions
  • 1/2 tsp Toasted Sesame Seeds
  • 2 tbsp Ponzu
  • 1 Lemon Wedge

Directions

1) Gather all the ingredients.

Red Seabream Carpaccio Sashimi Recipe (16)

2) Finley chop green onion and set aside.

Red Seabream Carpaccio Sashimi Recipe (2)

3) Grind down ginger with a grater and set aside.

Red Seabream Carpaccio Sashimi Recipe (3)

4) Pat dry the Red Seabream block with a paper towel.  Finely slice Red Seabream into 1/4 inch thickness and lay down slices onto a serving plate as shown below.

Red Seabream Carpaccio Sashimi Recipe (13)

Red Seabream Carpaccio Sashimi Recipe (6)

5) On top of each Red Seabream slice, place a small pinch of green onion and ginger.  Sprinkle on Toasted Sesame Seeds and keep in fridge until ready to serve.

Red Seabream Carpaccio Sashimi Recipe (14)

Red Seabream Carpaccio Sashimi Recipe (9)

6) Prior to serving, cut a wedge of lemon and set on serving plate.  Pour Ponzu in a corner of the serving plate as shown in below picture and enjoy immediately!  Note – you don’t want to pour Ponzu directly over the fish as you want the green onions and ginger to stay dry.

Red Seabream Carpaccio Sashimi Recipe (15)

Hope you enjoy your low-carb/keto Red Seabream Carpaccio Sashimi! 

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More Recipes

Red Seabream Carpaccio Sashimi LowCarbingAsian Pin 2

Red Seabream Carpaccio Sashimi LowCarbingAsian Cover

Red Seabream Carpaccio Sashimi

The BEST Asian Low-Carb/Keto recipe for Red Seabream Carpaccio Sashimi . Enjoy this delicious summer dish at only ~1g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 3 votes
Course: Appetizer, Side Dish
Cuisine: Asian, Japanese
Keyword: asianfusionsushi, fusionjapanesesushi, fusionsushi, japanesesashimi, ketosushi, lowcarbsushi
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1
Print Recipe

Ingredients

  • 1/4 lbs Sashimi Grade Red Sea Bream
  • 1/4 Inch Ginger
  • 1/4 Stalk Green Onions
  • 1/2 tsp Toasted Sesame Seeds
  • 2 tbsp Ponzu
  • 1 Wedge Lemon

Instructions

  • Gather all the ingredients.
  • Finley chop green onion and set aside.
  • Grind down ginger with a grater and set aside.
  • Pat dry the Red Seabream block with a paper towel. Finely slice Red Seabream into 1/4 inch thickness and lay down slices onto a serving plate as shown below.
  • On top of each Red Seabream slice, place a small pinch of green onion and ginger. Sprinkle on Toasted Sesame Seeds and keep in fridge until ready to serve.
  • Prior to serving, cut a wedge of lemon and set on serving plate. Pour Ponzu in a corner of the serving plate as shown in below picture and enjoy immediately! Note - you don't want to pour Ponzu directly over the fish as you want the green onions and ginger to stay dry.

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