KYLIE KWONG'S TARTARE OF OCEAN TROUT
| Ingredients | Serves | Prep Time (Minutes) | Total Time (Minutes) |
|---|---|---|---|
| 11 | 6 | 15 | 15 |
|
INGREDIENTS |
|
|---|---|
|
300g of sashimi grade ocean trout |
50g micro chard |
|
50g celery cress |
|
|
Dressing |
|
|
1 tablespoon grated ginger |
1 ¼ teaspoons salt flakes |
|
1 ¼ teaspoons chilli flakes |
½ teaspoon coriander seeds, crushed |
|
Juice of 2 limes |
Finely grated zest of ½ a lime |
|
2 tablespoons of extra virgin olive oil |
|
DIRECTIONS
Slice the fish very finely across the grain, removing any fibrous connective tissue. Cut these slices into 5mm cubes. The fridge can be cut ahead of time and kept refrigerated, covered tightly with plastic wrap to keep it from drying out.
Whisk all the dressing ingredients together in a bowl.
Just before serving, combine fish and dressing and mix them well. Serve fish tartare on a bed of micro chard and celery cress.