Raw seabass with ginger and radish recipe

• 600 g (21.2oz) fillet of seabass
• 3 tbsp grated fresh ginger root
• 75 ml (2.6fl oz) olive oil
• 1 good bunch of radish of various colours
• 1 sprinkling coriander/cilantro flowers (optional)

1. Rinse the seabass and pat it dry.
2. Line the bottom of a large serving plate with half of the grated ginger.
3. Arrange the fillets of fish on top then sprinkle with the remaining half of the ginger.
4. Drizzle the fish with enough olive oil to moisten it evenly then cover the plate with cling film (plastic wrap).
5. Transfer it to the refrigerator and leave the fish to marinate for at least 6 hours and up to 12 hours.
6. To complete the tartare, wash the radishes well and trim them.
7. If you like, you can keep the stalks to make a soup.
8. Cut the radishes into small cubes and put them in a mixing bowl.
9. Wipe the marinated fish, guarding the oil in which it was steeped.
10. Use a well-sharpened knife to cut the fillets of fish into small evensized morsels.
11. Combine the pieces of fish with the radish.
12. Strain the oil through a fine sieve set over a jug and set it aside.
13. Unless you are ready to serve the tartare immediately, cover it and keep it chilled.
14. Serve with a sprinkling of coriander or cilantro flowers, if desired.

ginger root, olive oil, colours, sprinkling coriandercilantro flowers

Taken from www.lovefood.com/guide/recipes/28806/raw-seabass-with-ginger-and-radish-recipe (may not work)