Sean Moran's mahi-mahi tartare with finger limes
Every state of Australia has a food story to tell, from the best regional produce bounty to deep-sea fishing and artisanal farmersÃ¢€™ markets. MATTHEW EVANS has chosen five chefs who best represent their stateÃ¢€™s distinctive cuisine.
Photo: Travel and Leisure Magazine
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- 800g mahi-mahi fillets
- 1 small red onion
- 1 small fennel bulb
- 8 radishes
- 150ml extra virgin olive oil
- 1 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- coarse sea salt flakes and freshly cracked pepper
- 4 large finger limes (see note)
- 1 x 300g jar salmon roe
Put a bowl in the freezer or fridge to chill. Using a sharp knife, cut fish into thin slices, then strips, then into dice (about 1?2cm) and put into the chilled bowl. Finely dice the onion and add to fish. Trim fennel, reserve any tiny, inner fronds, then finely dice bulb and add to bowl. Finely chop the fronds and add to the bowl. Trim excess leaves and roots from radishes then wash well and shake dry. Grate each radish coarsely and add to bowl. (Alternatively, for less heat, serve whole radishes, alongside.) Add the olive oil, lemon zest and juice, and season to taste with salt and pepper. Stir to combine.
Cut each finger lime in half and set aside four halves. Squeeze the bubbles from each half of finger lime onto a serving plate. Spoon a generous mound of tartare on top then top with the roe. Serve with the reserved finger halves on the side to pick out seeds as desired.
T+L note If finger limes are unavailable use the flesh of four Tahitian limes.
Wine suggestion Thomas Wines 2008 Braemore Semillon, Hunter Valley, NSW.