Thai-Style Sea Bream Tartare
Ingredients
- 400 gSparus aurata (small cubes)
- 1 pclemongrass (very finely sliced)
- 30 mlLime juice (fresh)
- 2 tbspfish sauce
- 1 tbspSesame oil
- 1 pcThai chili (minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 10 ggalangal (grated)
- 0.5 pcFresh cilantro (leaves chopped)
- 20 gPeanut (roasted and crushed)
- 10 gFresh ginger (grated)
Method
Pearly sea bream flesh, hand-cut to maintain texture. The lime acidity lightly 'cooks' the fish while chili and lemongrass provide an immediate vibration.
- 1
Cut the sea bream fillets into small, regular 5mm cubes. Use a very sharp knife to avoid crushing the flesh. The fish should remain firm and shiny.
- 2
Finely chop the spring onion and lemongrass. Grate the galangal and fresh ginger. Mince the Thai chili after removing the seeds if you want to limit the heat. The lemongrass should not be fibrous to the bite.
- 3
In a mixing bowl, combine the lime juice, fish sauce, and sesame oil. Pour over the fish. Add the aromatics and chopped cilantro. Mix gently: the sauce should coat every piece.
- 4
Coarsely crush the peanuts and sprinkle them on at the last moment to keep the crunch. Serve immediately before the acid softens the flesh too much.
Frequently asked questions
How do you get this dish right?
- Keep your fish cubes chilled on a bed of ice while preparing the rest.
- Do not mix more than 10 minutes before serving, otherwise the lime will 'cook' the fish through and it will lose its translucency.
How long does this dish keep?
Consume immediately. Does not store due to raw fish and acidity.
