10.112 Snapper Carpaccio

10.112

27 (Sat) April 2019

Snapper Carpaccio

2.0

at Ikkyu

Tanoa International Hotel, Nadi

solo

Mission to Fiji, Day 3.

In Nadi.  Here to conduct a series of planning meetings and ocular inspections – Friday and Saturday in Nadi, Monday and Tuesday in Suva, Thursday in Nadi again – in preparation for the Fifth Meeting of the Asia-Pacific Parliamentarian Forum on Global Health, which will be held in Fiji in August 2019.  This is the third such mission in advance of the Fifth Meeting (see previously 10.049 Termite Mushroom Steamed Halibut).

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Not a huge fan of the restaurant, but it’s the only place in the hotel that has air-conditioning.

The Snapper Carpaccio was meh.  First, the fish was sliced too thick – I tend to find that white fish sashimi can be unpleasantly rubbery unless expertly sliced paper thin.  But worse, it was seasoned like an actual Italian carpaccio with lemon juice and olive oil, which seemed too heavy against the delicate fish.  Would’ve been better, say, with ponzu.

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