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In the raw: Delicious fish recipes

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Hooked on sashimi but over sushi? Then cast your net wider. You’ll be pleased to know that Japan does not have the monopoly on raw fish recipes.

Tuna Tartare

Serves 4

450 g sashimi-grade tuna, cubed

2 green jalapeños, minced,

seeds reserved

2 red jalapeños, minced,

seeds reserved

3⁄4 cup sesame oil

1⁄4 tbsp garlic, minced

2 pears, peeled and diced

6 tbsp pine nuts, toasted

2 egg yolks

2 tbsp chilli powder

2 radishes, diced

6 mint leaves

Refrigerate the cubed tuna. Gently fry the jalapeños seeds. Strain through a fine mesh strainer, and allow oil to cool. Mix together the tuna, infused sesame oil, minced jalapeños, garlic, pears, pine nuts and egg yolks. Season well. Pack into four individual ring molds. Sprinkle with chilli powder, radish strips and mint. Serve with gently fried eggs and hot toast.

Snapper Ceviche

Serves 4

Snapper Ceviche

300 g snapper fillets, skin removed

1⁄2 cup lime juice

1⁄2 cup lemon juice

3 tbsp coconut cream

1⁄2 red onion, finely diced

1 red chilli

2 tbsp coriander

1 cup cucumber, diced

1 cup mango, diced

Slice the fish into 1 cm strips and place in a bowl. Sprinkle with salt, pour over the lime and lemon juice and gently mix together. Let it sit covered in the refrigerator for an hour, then stir gently making sure all of the fish is exposed to the citrus juices. Leave the mixture to sit for one more hour. Strain off the excess juice then add in the remaining ingredients, stirring gently. Serve with crunchy bread.


Serves 10


200 g raw beets

100 g rock salt

50 g brown sugar

31⁄2 tbsp vodka

60 g fresh dill

1 lemon, grated

50 g horseradish

1 x 700 g side of salmon, skin on, pin-boned

Peel and trim the beets and blitz in a food processor with the salt, sugar, vodka, dill, lemon zest and horseradish. Rub a little mixture on to the salmon skin, then place the salmon on a large tray, skin side down, and cover with the remaining mixture. Wrap the tray in cling film, place a weight on top and refrigerate for at least 36 hours. Once cured, unwrap the fish, pour away the juices and rub off the salty topping. Pat the fillet dry with kitchen paper, re-wrap in cling film, and refrigerate until needed, up to two weeks. Remove the skin to serve sliced thin with warm crusty bread.

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