MAMASAN OCEAN TROUT TARTARE RECIPE
Mamasan certainly knows a thing or two when it comes to tartare and sashimi – they’re renowned for their tantalising oriental aromas and perfect blend of traditional and modern southeast Asian Cuisine. So, if you’re looking to recreate one of their iconic dishes at home, then you’ve found yourself in the right place. Read on to learn how to make Mamasan’s Ocean Trout Tartare.
But first, we chat with head chef Jacob for his thoughts on the dish, here’s what he said: “This Thai-inspired, aromatic tartare is best served as a light, refreshing starter to your meal and is perfect for the warm Gold Coast climate. It’s quick to prepare, high impact and perfect for entertaining. The combination of super fresh ocean trout, creamy coconut and tangy lime is delicious and the aromatics of kaffir lime and lemongrass call to mind island vacations in southeast Asia.” Eager to hit the kitchen? You’ll need to stock up on ingredients first.
- 500g sashimi grade ocean trout, finely diced
- 2 golden shallots, finely chopped
- 1 long red chilli, finely chopped
- 1 tsp toasted rice powder (khao khua)
- ½ bunch mint, roughly chopped
- ½ bunch coriander, roughly chopped
- 1 tsp salt flakes
- 500ml coconut cream
- 2 sticks lemongrass, bruised
- 4 kaffir lime leaves
- 1 tsp chilli powder
- 200ml fresh lime juice
- Combine dressing ingredients in a medium-sized pot over medium heat. Bring to the boil, reduce heat to low and gently simmer for 10 mins.
- Strain into a bowl, cover and cool in refrigerator for an hour (or until cold).
- Combine tartare ingredients in a large bowl. Add ¾ cup of dressing (add more if desired).
- Serve immediately with your preference of crisps, crackers, or crostini. (In the restaurant they choose to serve with toasted rice crisps).
Jacob recommends an optional garnish of either smoked salmon roe, Sturia caviar, toasted sesame seeds or Thai basil. In warmer months, consider serving in a glass bowl over ice to keep nicely chilled. And if you can’t source fresh ocean trout, substitute with Hiramasa kingfish or other fresh sashimi-grade mild firm fish.