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.
- 1/4 lbs Red Sea Bream Sashimi Grade
- 1/4 Inch Ginger
- 1/4 Stalk Green Onions
- 1/2 tsp Toasted Sesame Seeds
- 2 tbsp Ponzu
- 1 Wedge Lemon
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.
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.
Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 681mg | Fiber: 1g | Sugar: 1g | Vitamin C: 10mg