Soy and Gin­ger Mar­i­nated Salmon Tartare

Fresh gin­ger gives this clas­sic salmon tartare a re­fresh­ing zing. For an added Asian touch, serve the tartare on sago crack­ers in­stead of bis­cuits.

Epicure - - COVER STORY -

Serves 4

Prep time 15 min­utes + overnight de­hy­dra­tion

Cook time 10 min­utes

sago crack­ers

• 30g sago

• 1 sheet of rice pa­per • 1 egg white

» In a pot, boil sago un­til trans­par­ent.

» Brush the rice pa­per sheet with egg white.

» Spread the boiled sago evenly on the rice pa­per and than de­hy­drate at 45°C overnight.

» Deep-fry the de­hy­drated rice pa­per for 10 sec­onds. Set aside. salmon tartare

• 80g fresh salmon fil­let, diced • 5g gin­ger, chopped

• 2g shal­lots, chopped

• 1 tsp roasted se­same seeds • 1 tsp rice vine­gar

• 15ml soy sauce

• 20g olive oil

• 3g roasted gar­lic, chopped • sea salt, to taste » In a bowl, mix diced salmon, gin­ger, shal­lots and roasted se­same seeds.

» Sea­son the salmon mix­ture with rice vine­gar, soy sauce and olive oil. Mix well and add salt if needed.

» Serve the salmon tartare on a piece of deep-fried sago crack­ers and gar­nish it with roasted gar­lic.

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