Thai-Style Sea Bream Tartare

Pearly sea bream flesh, hand-cut to maintain texture. The lime acidity lightly 'cooks' the fish while chili and lemongrass provide an immediate vibration.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Medium
• Calories: 178
• Protein: 20 g
• Carbs: 5 g
• Fat: 9 g

Ingredients

• 400 g Sparus aurata ( small cubes )
• 1 piece lemongrass ( very finely sliced )
• 30 ml Lime juice ( fresh )
• 2 tbsp fish sauce
• 1 tbsp Sesame oil
• 1 piece Thai chili ( minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 10 g galangal ( grated )
• 0.5 piece Fresh cilantro ( leaves chopped )
• 20 g Peanut optional ( roasted and crushed )
• 10 g Fresh ginger ( grated )

Instructions

1. Cutting the fish

   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. Preparing the aromatics

   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. Seasoning and binding

   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. Finishing

   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.

Chef's tips

• 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.

Storage

Consume immediately. Does not store due to raw fish and acidity.