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Tuesday, June 26, 2012

Swordfish tartare with lemongrass, ginger and lime


300 gr. swordfish

1 lime

zest of half a lime

3 tablespoons of extra virgin olive oil

a few leaves of coriander

4 tablespoons of infusion


For infusion:

300 gr. of water

1 stick of lemongrass

15 gr. ginger (ginger)

2 teaspoons of sugar


A, refreshing and vibrant tartare. With Asian and citrus notes. The scent of lemongrass, the tone slightly spicy of the ginger, citrus lime and a brunoise of courgette to give a crunchy texture.


For the dressing prepare an infusion bringing the water to boil together with lemongrass cut into pieces (a few cm.) With a little sugar for approximately 10 minutes. Blanch the brunoise of courgette for 20 seconds in the infusion, pick it with a kitchen spider and cool it in a bowl with ice and water to stop the cooking (al dente / crunchy). Turn off the infusion and add the ginger into small pieces.Important to add the ginger off the heat for 10 min. otherwise if you let it boil it brings out a kind of jelly.

Buy the swordfish fresh from your monger. Chop finely with a knife. Season with salt, lime juice, 4 tablespoons of the infusion, 2 Tbsp of e.v. olive oil and the courgette. Finish the dish with grated lime zest, a drizzle of olive oil and some coriander leaf.


I’m sorry about any mistakes I may have made, English is not my first Language

26. June 2012 - admin
Categories: starters, Italian cuisine, Asian cuisine, fish , quick and easy recipes, gluten free | Tags: , , , , , , , , , , , , | 2 comments

Comments (2)

  1. deve essere squisito!!
    spero di trovare il lemongrass, il coriandolo me sono piantato perche’ in Italia non si trova facilmente, tutto il resto si. grazie!

    • Per il lemongrass, bisogna andare in supermercati cinesi. Lo vendono congelato. Grazie a te!