Fish Friendly Marinated Sardine Carpaccio

January 1, 2016

I first publish this recipe on Hana's Green Living Blog some 3 years ago. But it has been so yummie that it deserves to be re-published.

 

This goes back to my many years living in Spain when I fell in love with the Mediterranean cuisine. However, it's many delights are fish and meat based. One of those dishes, being marinated sardines, is simply delicious. 

Without wanting to engage in the “is it healthy to eat fish these days” and “can one be regarded as a true lover of the nature when consuming animals” rhetoric, I adopted an all-in-one approach. Rethinking that sardine “tapa” and creating a nutritive, healthy, ethical and simply raw alternative.

If you would like to venture into this, you will need:

 

1 baby zucchini 

virgin olive oil

balsamic vinegar

crashed garlic

seaweed (e.g. sheet for sushi role or other that you like)
marine salt

 



Slice the zucchini with a peeler into thin, almost transparent slices, and place them onto a dish. Spread a very little amount of crashed or finely chopped garlic on the first layer and cover with more zucchini slices. Pour a little amount of balsamic vinegar and olive oil to cover the zucchini so they marinate for a couple of hours before serving (alternatively you can mix the marinate vinegar, oil, salt, and garlic before soaking your zucchini). Your zucchini needs to be soft once marinated. A little while before serving, sprinkle the zucchini with the seaweed which will give it a fish taste. I cut mine in stripes. Best roll up and eat with chopsticks (reusable, non-plastic and ivory-free ones, please :-)


Enjoy and let me know how you green your recipes :-)

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