Ingredients
For about 15-20 fish tartare appetizers juice of 1-2 limes
1 tablespoon brown sugar
2 tablespoons fish sauce
a thumb-length piece of ginger
a stalk of lemongrass, finely chopped
1 tsp Kampot Blanc , roughly crushed
2 tablespoons fresh coriander, finely chopped
500 g char fillet, cut into cubes of about 0.5 cm side length
To serve, 2 large cucumbers, peeled and cut into 3 cm wide slices
production
First dissolve the brown sugar in the lime juice, then stir in the fish sauce. Finely grate the ginger (on the fine side of a cheese grater), squeeze the grated ginger with your hand and add the juice to the marinade.
Finely chop the fleshy bottom half of the lemongrass and stir it into the marinade along with the pepper. Carefully mix the fish with this marinade and leave to rest in the fridge for about 10 minutes. Remove the seeds from the cucumber pieces with a small, sharp knife.
Season the fish tartare again and fill it with the cucumber pieces. Garnish with coriander and serve.
Here, the Kampot pepper sauce, complemented by lemongrass and ginger, seasons the finely sliced raw fish. Feel free to create a salad with other ingredients from this recipe, such as finely chopped spring onions and cucumber pieces, or diced mango and roughly chopped peanuts.
