Salmon And Sea Bass Carpaccio with Red Palm Oil

Makes 2 portion


  • 250 g Salmon fillet
  • 250 g sea bass fillet
  • 3 g black salt/bamboo salt
  • 10 g pine nuts
  • 3 g salmon roe
  • 3 g black caviar
  • 15 ml Malaysian red palm oil
  • 10 ml Parsley sauce
  • Micro herbs salad

Parsley Sauce


  • 45 g Italian flat parsley
  • 150 ml Malaysian palm oil
  • 3 no anchovies fillet
  • 1 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • 2 tsp garlic, chopped
  • ½ tsp lemon zest, grated
  • Salt and black pepper


  1. Place parsley, Malaysian palm oil, anchovies, vinegar, lemon juice, garlic, and lemon zest in work bowl of a food processor fitted with a steel blade. Pulse until parsley is well chopped, about 10 1-second pulses, stopping to scrape down sides of bowl as necessary.
  2. Season sauce with salt and pepper to taste. Transfer to a small bowl and use immediately.


  1. Clean and Remove the skin from Sea Bass and Salmon Fillets using a sharp knife.
  2. Open the Salmon Fillet and in the center lay down the Sea bass fillet.
  3. Roll and wrap in film. Keep inside refrigerator for at list 10 hours.
  4. Slice it with slicer and dispose on serving plate. 
  5. Sprinkle with black salt, add pine nuts, red and black caviar and few drops of green parsley sauce.
  6. Last, garnish with micro salad.
  7. Drizzle with Malaysian red palm oil and serve.