another salmon carpaccio - chinese style

Another carpaccio I made was this one - flavoured with Chinese seasonings and garnishes. The dressing was soy-sesame oil based and I added sugar for a blend of flavours. I fried ginger strips and shallots till crisp and reserved the oil which I added to the dressing. I also made candied chilli which were chilli slices cooked in heavy syrup till it was almost like candy. The heat of the chilli was very subtle which was really nice. The dish was finished off with sprigs of coriander leaves and spring onions.

PS. The flavours of this one is much stronger than the other one so I don't recommend serving them together.