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.
- ½ lb sashimi-grade ahi (yellowfin), cut into 1½ x 2-inch blocks
- ¼ cup radish sprouts
- ¼ cup sunflower sprouts
- ¼ mung bean sprouts
- ¼ cup peeled and shredded carrots
- 1 tsp freshly squeezed lemon juice
- ½ tsp Asian sesame oil
- 1½ tsp freshly squeezed lime juice
- ½ tsp finely chopped lime zest
- 1 Tbsp fish sauce
- ¼ tsp Siracha (Thai garlic-chili paste)
- 1½ Tbsp Virgin olive oil
- 1 tsp honey
- Pinch of salt
- Pinch of freshly ground black pepper
- 1 tsp granulated sugar
- 1 Tbsp chopped dry-roasted peanuts
- 2 Tbsp chopped fresh cilantro
- Cut the ahi into thin slices, slightly on the bias, and fan on individual pre-chilled plates.
- In a bowl, combine the sprouts and carrots and toss with the lemon juice and sesame oil.
- Arrange on the plates, slightly overlapping the fish slices.
- 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.