Easy fusion yellowtail carpaccio with kumquat oil - recipe
Use a very sharp knife to slice the yellowtail across the grain into 5mm (¼in) thick pieces. Divide the yellowtail slices into four portions. Lay a sheet of cling-film smoothly on the work surface. Place one portion of the fish slices in a 15cm (6in) circle over the cling-film, leaving space between each piece. Cover with another sheet of cling-film then use the flat side of a meat mallet to very gently pound the slices, starting at the centre and working outwards, until the pieces are very thin and touching each other, and the diameter of the circle is enlarged to about 18cm (7 inch). Occasionally lift the top layer of cling film from the fish then smooth it back over the pieces. Flip the package over, lift the cling-film on the other side and again, smooth it over the fish. Repeat with the remaining slices. Stack the yellowtail - still in the cling-film sheets - on a flat tray and refrigerate until ready to serve.
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