Here is a recipe that first appeared in my newspaper column in Japan

Carpaccio of tai with daidai infused olive oil (serves 4).

1 180g fillet of tai or other white fleshed fish

1 daidai, a kind of sour Japanese citrus fruit looks like an orange

2 Tbsp of extra virgin olive oil

Sea salt as needed.

Fresh ground white pepper

With a vegetable peeler, take 4 strips of peel from the daidai, making sure you don’t get any of the white pith. Using a sharp knife, slice the peel into a very fine julienne. Put the julienned peel into a ramekin of other small container and add olive oil, let sit for at least 4 hours to infuse the oil. Sprinkle the fish with salt and let it rest for 30 mins. Slice fish into very thin slices with a sashimi knife or other very sharp knife and arrange on 4 plates. Slice the daidai in half and squeeze 1 Tbsp of juice into a small mixing bowl, add a good pinch of salt and mix in the olive oil with a whisk. Spoon over the fish slices and garnish each plate with a few strips of the daidai peel julienne. Note: if you can’t get a daidai don’t despair, you can substitute a lemon or a lime and a splash of orange juice.