Fresh ginger gives this classic salmon tartare a refreshing zing. For an added Asian touch, serve the tartare on sago crackers instead of biscuits.
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.epicureasia.com 73
Ondeh-Ondeh Cake
Each morsel comes punctuated with coconut frosting and intense sweetness from the pandan sponge. at the centre, coconut mousse mimics the oozing effect when biting into an ondeh-ondeh.
This story is from the August 2019 edition of Epicure Magazine.
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This story is from the August 2019 edition of Epicure Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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