Carpaccio is a typically dish of raw meat or fish (such as veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer.
In earlier days, it used to be just pounded but now thinly sliced is more apt defination of a carpaccio.
Asian Thai Nampla or Fish sauce is one of the basic ingredients in Thai cooking. It has a rich translucent reddish-golden brown color and is used liberally in nearly all Thai dishes. It is often used as a marinade for fish and meat, as well as a condiment (usually mixed with fresh-cut chilies and lime juice) – you may have come across this “sauce” on tables in Thai restaurants. In fact, Thais would add a little fish sauce to their meal the same way we would use salt and pepper.
Chef Akshay Bhardwaj uses Salmon for his carpaccio and a variation of Nam Pla with
2. Green chillies
3. Cut Coriander
4. Diced onions
5. Olive oil
7. Tinge of readymade fish sauce
He also made a chilli jam along with it using caramalised sugar, chillies and fish sauce.
Salmon Carpaccio with Asian Thai Nampla!
Watch the full video below: