Pickled salmon and tarakihi

Babiche Martens

These little fish morsels are a favourite combination of mine. They're always fresh, quick, tasty and impressive. The crunch of the chicory (witloof) and the tender fish is delicious. Raw fish can take so many forms. This version is perfect for any occasion. Use baby cos leaves as an alternative if you can't find chicory.

Ingredients

300 g	Salmon, use fresh salmon (Main)
300 g	Tarakihi fillets (Main)
2	Limes, freshly zested and juiced
1 Tbsp	Fresh ginger, grated
2 tsp	Caster sugar
¼ tsp	Salt
1 tsp	Sesame oil
½ tsp	Black sesame seeds
½ tsp	White sesame seeds
20 leaves	Chicory, also called witloof (Main)
1 to garnish	Thai basil leaves, or fresh coriander

Directions

1. Cut fish into small pieces, place in a bowl.
2. In a small bowl combine lime zest and juice, ginger, sugar, salt, sesame oil and sesame seeds. Add to fish and combine well. Leave for 20 minutes to marinate.
3. Place chicory (witloof) leaves on a platter. Spoon 3 or 4 pieces of fish on to each leaf. Spoon a little of the marinade over the top.
4. Decorate with Thai basil or coriander leaves.