ZEST FOR LIFE
tip Yuzu kosho is a Japanese condiment made from chillies and yuzu fruit, but it packs a serious punch and will add a fiery tang to any dish – use carefully
snapper carpaccio with yuzu kosho, orange and fennel
Serves 4 Prep time + cooking time 30 mins
Yuzu kosho is a Japanese yuzu and chilli paste that has been fermented. It’s super spicy but the citrus fragrance that comes from the yuzu is incredible. It’s a great pantry staple to put on fish and meat, but I like how its intense heat is balanced by something fatty, as it is here with the crème fraîche. Togarashi is another Japanese chilli mixture, but this one is a dried powder with black sesame seeds. Both types of heat complement each other and are definitely worth seeking out at Japanese food stores or online.
snapper fillet, skin and pin bones removed, trimmed of most of the bloodline tbsp crème fraîche tsp yuzu kosho paste grated zest of ¼ orange shallot, finely diced tbsp lemon juice tbsp chardonnay vinegar (¼ cup) extra-virgin olive oil, plus a little more for the pinches togarashi, to serve
