Amberjack carpaccio marinated in soy sauce
- Lactose Free
- Energy Kcal 176
- Carbohydrates g 11.9
- of which sugars g 11.8
- Protein g 23.5
- Fats g 3.8
- of which saturated fat g 0.89
- Fiber g 1.1
- Cholesterol mg 64
- Sodium mg 1485
- Difficulty: Average
- Prep time: 20 min
- Serving: 6
- Cost: Average
- Note + 2 h for marinating
PRESENTATION
Marinated amberjack carpaccio—it's a dish that really, really captures the heart of Japanese flavors. It's got incredible freshness and a touch of tender luxury. Using top-notch yellowtail, also known as ricciola, it stands out for its delicate texture and clean taste. I mean, the fish is marinated in naturally fermented, gluten-free Tamari soy sauce. It perfectly highlights each bite without overpowering the moist slices. And listen, dill and orange zest add an aromatic punch, while pink peppercorns give it a subtle spark—keeps things interesting. This amberjack carpaccio recipe is both fresh and refined. Really easy to appreciate. It’s simple, but the mix of Japanese marination and unique touches make it an appetizer that always gets noticed.
And here's the thing, this soy sauce carpaccio isn’t just for fancy occasions. It's special but without the fuss. You get slices of tender, almost silky fish that soak up umami and gentle tangy flavors from the marinade. That orange zest? It adds a sweet kick. And those pink peppercorns? They balance everything out perfectly. So each bite is just right—nothing too strong, nothing too plain. Even fans of amberjack sashimi, amberjack crudo, or amberjack tartare will see how this dish stands apart. Pretty much.
With marination techniques rooted in Japanese tradition, this carpaccio feels both new and familiar. And you know what? Serve it at a dinner party or a casual weekend night. You’ll see people reaching for seconds—no question. With just a few ingredients and attention to quality, this seafood carpaccio gives you those crisp and delicate flavors that make everyone happy. Whether you're hosting friends or treating yourself, this dish is a surefire way to impress with minimal effort. Enjoy the balanced blend of flavors that this marinated amberjack carpaccio brings to the table—seriously good.
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- INGREDIENTS
- Amberjack fish 1.25 lbs (600 g) - (1 fillet)
- Soy sauce 0.6 cup (150 g) - Tamari, gluten-free
- Dill 1 ¼ tsp (5 g)
- White wine vinegar 3 ½ tbsp (50 g)
- Orange peel ½
- Pink peppercorn to taste
- Brown sugar 4 tbsp (50 g)
How to prepare Amberjack carpaccio marinated in soy sauce
To prepare the amberjack carpaccio marinated in soy sauce, the first thing you need to ensure is that you have a pre-frozen fillet; we recommend freezing the fillet for at least 96 hours at 0 degrees Fahrenheit and then thawing it for use in the recipe. At this point, take your fillet and remove the bones using tweezers 1, to locate them you can simply run your fingers over the fillet 2. Now proceed to slice the fillet, making diagonal cuts to obtain very thin slices 3.
Transfer the amberjack slices into a baking dish and add the gluten-free soy sauce 4, vinegar 5, and brown sugar 6.
Finely chop the dill 7 and add it to the rest of the marinade 8. Ensure that the amberjack slices are completely covered by the liquids 9,
then cover everything with food wrap 10 and let it marinate for at least 2 hours in the fridge 11. Then drain the amberjack slices from the marinade and place them on a serving plate 12.
Finish the dish by adding freshly grated orange zest 13 and pink peppercorns 14. All that's left is to serve your amberjack carpaccio in soy sauce 15.