Modu Recipes

Lee Yeon-bok's Gwang-eo Carpaccio

A simple Italian-style raw fish salad with tangy lime juice, fish sauce, and olive oil for a refined taste.

🙋 Recommended for

  • ⭐ Those looking for a beautiful and refined appetizer to serve at a dinner party or home gathering.
  • ⭐ Those who want to enjoy raw fish in a different way instead of the usual chogochujang or soy sauce seasoning.

Ingredients needed 🛒2 servings

  • Aged gwang-eo hoe 200g
  • 1 lime
  • Italian parsley (or cilantro) to taste
  • Fish sauce to taste
  • Allulose (or sugar) to taste
  • A dash of vinegar
  • Generous amount of olive oil

Recipe 🍳

  1. Roll the lime on the cutting board to soften it, then cut it in half.
  2. Squeeze the juice from one half for the sauce, and slice the other half into thin half-moon shapes for garnish.
  3. Add a little fish sauce for umami, allulose for sweetness, and a dash of vinegar for acidity to the lime juice.
  4. Pour in a generous amount of olive oil and mix well with chopped Italian parsley to complete the carpaccio sauce.
  5. Add the pre-sliced gwang-eo hoe to the sauce and gently toss.
  6. Pile the dressed gwang-eo hoe onto a plate, inserting the lime slices between the fish pieces, and sprinkle with chopped parsley to finish.
  1. Squeeze the juice from half a lime and thinly slice the other half into half-moons.
  2. Mix lime juice, fish sauce, allulose, vinegar, olive oil, and chopped parsley to make the sauce.
  3. Lightly toss the gwang-eo hoe with the sauce and arrange beautifully on a plate with lime slices.

Cooking tips 💡

  • If you like cilantro, replace Italian parsley with chopped cilantro for a Southeast Asian twist with a rich, exotic flavor.
  • If you have leftover lime, wash, freeze, and thaw before squeezing to extract much more juice.

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Gwang-eo hoeLimeItalian parsleyFish sauceAlluloseVinegar
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