Katsuo No Carpaccio

Ingredients

• 4¼ ozbonito (katsuo), sashimi gradeas a block, patted dry, cut on the bias into thin slices of about 5 mm; sometimes seared (tataki)
• 2 tspsoy saucefor the dressing
• 1 tbspolive oilfor the dressing
• 2 tsplemonor sudachi juice
• pepperblack, freshly ground, to sprinkle
• 1 ozsalad greensbaby leaves, mizuna or watercress; placed in the centre of the plate
• ⅛ ozgingergrated or finely minced, in the dressing or marinade
• 1¾ ozonionred onion works well; thinly sliced, briefly soaked in water
• 3shiso leavescut into fine strips
• 1spring onionfinely sliced, for garnish
• 3 tbspponzubase of the Asian-style dressing instead of soy sauce and olive oil (optional)
• ½ tspdoubanjiang chili bean pastefor the ponzu dressing (optional)
• 2 clovesgarlicfinely minced into the dressing or sliced and fried golden in oil (optional)
• ½ tspwasabistirred into the soy-olive oil dressing (optional)
• 1 tbspmayonnaisemixed with a little white wine as a sauce (optional)

Method

1. Slice the bonitoPat the bonito block dry all over, then use a sharp knife to cut it on the bias into thin slices, about 5 mm thick.
2. Prepare the onionSlice the onion thinly (a red one works well), soak it briefly in cold water, then drain it well.
3. Get herbs and salad readyCut the shiso leaves into fine strips, finely slice the spring onion, and have the salad leaves ready (baby leaves, mizuna or watercress).
4. Mix the dressingFor the dressing, whisk together the soy sauce, olive oil, lemon juice or sudachi juice and the grated ginger, then season with freshly ground black pepper. If you like, add a little wasabi or finely minced garlic.
5. Marinate the fish (optional)For a bit more flavour in the fish, lay the bonito slices in some of the dressing for 10 to 20 minutes, turning them once.
6. Arrange fish and saladFan the fish slices out on the plates and pile the salad leaves and onion slices in the middle.
7. Dress, garnish and serveDrizzle the dressing over the fish, scatter with pepper, shiso strips and spring onion, and serve straight away.

Tips and variations

Instead of soy sauce and olive oil, you can make an Asian-style dressing with ponzu, doubanjiang and ginger, plus garlic and sesame oil if you like. A dressing of balsamic vinegar, soy sauce, honey and garlic oil is also good, topped with golden fried garlic slices. To take it in another direction, marinate the fish beforehand in ginger soy sauce with wholegrain mustard and garnish with myoga and sudachi, or serve it with a mayonnaise and white wine sauce on a bed of diced cucumber, tomato and celery. If you'd rather not have the fish completely raw, sear the block briefly before slicing (tataki). Dress the plates just before eating so the leaves and herbs stay crisp.