Raw seabass with ginger and radish recipe

1. 1

   Rinse the seabass and pat it dry.

2. 2

   Line the bottom of a large serving plate with half of the grated ginger.

3. 3

   Arrange the fillets of fish on top then sprinkle with the remaining half of the ginger.

4. 4

   Drizzle the fish with enough olive oil to moisten it evenly then cover the plate with cling film (plastic wrap).

5. 5

   Transfer it to the refrigerator and leave the fish to marinate for at least 6 hours and up to 12 hours.

6. 6

   To complete the tartare, wash the radishes well and trim them.

7. 7

   If you like, you can keep the stalks to make a soup.

8. 8

   Cut the radishes into small cubes and put them in a mixing bowl.

9. 9

   Wipe the marinated fish, guarding the oil in which it was steeped.

10. 10

    Use a well-sharpened knife to cut the fillets of fish into small evensized morsels.

11. 11

    Combine the pieces of fish with the radish.

12. 12

    Strain the oil through a fine sieve set over a jug and set it aside.

13. 13

    Unless you are ready to serve the tartare immediately, cover it and keep it chilled.

14. 14

    Serve with a sprinkling of coriander or cilantro flowers, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.