Photogenic but...

Sea Bream Carpaccio I think this carpaccio looks pretty healthy and maybe tasty, too? But the truth is that it didn't taste as good as it looked. My mistake was using a buntan for this dish. Yes, the citrus fruit from my dad's garden. As I wrote in my previous post, buntan looks like grapefruit but its flesh is firmer and dryier tnan that of grapefruit, so when we (my family members) eat it, we usually tear and open up each segment like this photo below and bite the flesh off from the membrane. And we call the opened-up segment "baby chick." Cute, ha? Anyway, for this carpaccio, I made a simple sauce with olive oil, vinegar, garlic, salt and black pepper. Then I added some freshly-squeezed buntan juice, thinking that citrus juice would give a refreshing kick and go well with the sea bream. But I was too lazy to take the flesh out of the segments and squeezed the flesh and white parts together, so the sauce turned out a little bitter because of the bitterness from the pulp(?). I also added some chunks of buntan flesh to the vegetables. Actually this was not a terrible idea, I would say. The sauce and the citrus chunks tasted pretty good together. But I just thought the buntan and the sea bream would definitelly taste better when eaten separately, and couldn't see any reason why they should be mixed together like this. Hahaha... Nevertheless, they look nice together in these photos, I think... ;) Oh, BTW, this sea bream is not the one in the photos in my last post. I bought a pack of sea bream sashimi for this carpaccio. Categories: Western-inspired