Black Sea Bass Tartare With Mango, Cashews, And You

Name: Black Sea Bass Tartare With Mango, Cashews, And Young Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: TARTARE:; 1 Pound black sea bass, diced between 1/2 and 1/4 of an inch (make sure same size); 2 Mangoes, ripe (but not too ripe) diced small; 1 cup raw cashews (crushed); 4 tbs. chiffonade cilantro; 4 tbs. minced chives; 1 long red chile sliced; 1 tbs. minced ginger; 4 tbs. Extra Virgin Olive Oil (EVOO); Lime Juice to taste (be careful of amount of lime - mango is sweet but still has a lot of acidity); Salt&pepper to taste; COCONUT WATER:; 1/2 Cups young coconut water; 1-inch slice ginger; 1/2 red chili split; Bouquet of 2 sprigs each Thai; basil, cilantro, mint; Salt to taste; SALAD:; 2 cups baby mizuna; Meat from one young coconut, julienne; Extra virgin olive oil (EVOO); Salt; (Note - no lime or acid)

Servings: persons

TARTARE:
1 Pound black sea bass, diced between 1/2 and 1/4 of an inch (make sure same size)
2 Mangoes, ripe (but not too ripe) diced small
1 cup raw cashews (crushed)
4 tbs. chiffonade cilantro
4 tbs. minced chives
1 long red chile sliced
1 tbs. minced ginger
4 tbs. Extra Virgin Olive Oil (EVOO)
Lime Juice to taste (be careful of amount of lime - mango is sweet but still has a lot of acidity)
Salt&pepper to taste
COCONUT WATER:
1/2 Cups young coconut water
1-inch slice ginger
1/2 red chili split
Bouquet of 2 sprigs each Thai
basil, cilantro, mint
Salt to taste
SALAD:
2 cups baby mizuna
Meat from one young coconut, julienne
Extra virgin olive oil (EVOO)
Salt
(Note - no lime or acid)

1
TARTARE:
2
1. Combine all ingredients.
3
2. Season to taste.
4
3. Adjust EVOO, lime, salt and pepper as needed.
5
COCONUT WATER:
6
1. macerate water with aromatics overnight.
7
2. Strain
8
SALAD:
9
1. Toss mizuna and coconut meat with EVOO and salt to taste.
10
PLATING:
11
1.Place black sea bass mixture in ring mold in center of a shallow bowl.
12
2. Place small amount of mizuna salad on top.
13
3. Pour coconut water around.

977

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: TARTARE:, 1 Pound black sea bass, diced between 1/2 and 1/4 of an inch (make sure same size), 2 Mangoes, ripe (but not too ripe) diced small, 1 cup raw cashews (crushed), and more.

Yes, Black Sea Bass Tartare With Mango, Cashews, And Young Coconut falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Black Sea Bass Tartare With Mango, Cashews, And Young Coconut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions