Butterfish carpaccio

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Serve this beautiful, fresh fish with radish, celery ribbons and king-oyster mushrooms.

Ingredients

400 g butterfish
100 g celery
8 fresh radishes, cut into small wedges
extra virgin olive oil, for drizzling
juice and zest of 2 limes
100 g king-oyster mushrooms, halved
smoked sea salt, to taste

Cooking Instructions

Using a sharp knife, carefully cut wafer-thin slivers of butterfish.
Using a vegetable peeler, create long ribbons of celery and plunge into ice-cold water to curl.
Arrange the fish and radish wedges on a large platter, drizzle with olive oil and lime juice, and scatter over the mushroom, salt and a little lime zest, before serving.

Per serving: 978 kJ, 18.3 g protein, 15.7 g fat, 9.2 g carbs