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Place the fish on a platter. Combine sugar, salt, chives, basil and parsley. Cover fish with half of this mixture and marinate, chilled, for 6 hours or overnight. Cut fish in very thin diagonal slices. Place fish slices overlapping slightly in a serving platter and arrange arugula leaves around fish.
Place remaining marinade mixture in the blender and add onion, capers, olive oil, lemon juice, pepper and water and blend to form a sauce. Correct seasoning. Pour over fish.
Garnish with chopped red pepper and green onion.
Serve.
How to fillet, skin and debone fish |
