Thai Ahi Tartar with Sprout Salad

Many Asian trips exposed me at an early age to some of the finest raw seafood. I have eaten raw fish in many different restaurants but the former Boathouse Restaurant in Phuket, Thailand (was a total loss during the Tsunami) prepared a simply dinner when I arrived after the kitchen already shut down. I prepared it many times and can ready in as little as 20 minutes.

Ingredients

Instructions

  1. Cut the ahi into thin slices, slightly on the bias, and fan on individual pre-chilled plates.
  2. In a bowl, combine the sprouts and carrots and toss with the lemon juice and sesame oil.
  3. Arrange on the plates, slightly overlapping the fish slices.
  4. In a small bowl, combine the lime juice, lime zest, fish sauce, chili paste, olive oil, honey, salt, pepper, and sugar and mix well. Drizzle the sauce over the fish. Sprinkle the fish with the peanuts and cilantro.

Serves: 4

Wine Pairing

Esser Vineyards®  Pinot Noir


 
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