Pickled salmon and tarakihi
Photo by Babiche Martens
These little fish morsels are a favourite combination of mine. They're always fresh, quick, tasty and impressive. The crunch of the chicory (witloof) and the tender fish is delicious. Raw fish can take so many forms. This version is perfect for any occasion. Use baby cos leaves as an alternative if you can't find chicory.
|300 g||Salmon, use fresh salmon|
|300 g||Tarakihi fillets|
|2||Limes, freshly zested and juiced|
|1 Tbsp||Fresh ginger, grated|
|2 tsp||Caster sugar|
|1 tsp||Sesame oil|
|½ tsp||Black sesame seeds|
|½ tsp||White sesame seeds|
|20 leaves||Chicory, also called witloof|
|1 to garnish||Thai basil leaves, or fresh coriander|
- Cut fish into small pieces, place in a bowl.
- In a small bowl combine lime zest and juice, ginger, sugar, salt, sesame oil and sesame seeds. Add to fish and combine well. Leave for 20 minutes to marinate.
- Place chicory (witloof) leaves on a platter. Spoon 3 or 4 pieces of fish on to each leaf. Spoon a little of the marinade over the top.
- Decorate with Thai basil or coriander leaves.