Sliced raw fish with lemon, olive oil, green salsa and red onion salad

Name: Sliced raw fish with lemon, olive oil, green salsa and red onion salad
Yield: Serves 8
Cuisine: French
Ingredients: 90 ml canola oil; 90 ml olive oil; 60 ml water; 1 bunch coriander; 2 large red onions, peeled; juice of 1 small lemon; 1 tablespoon brown sugar; 1 bunch basil; splash of olive oil; 1 bunch spring onions; 15 leaves tatsoi; 120 ml lemon juice; 700 g cob fillet (about 80 g per person), boneless and skinless; 90 ml Kikkoman soy sauce (I find this the best brand); 240 ml olive oil; salt and pepper

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

Raw cob (kabeljou) is best for this dish as it has beautifully firm, very white flesh and a good flavour, but you can substitute Cape salmon, yellowtail or tuna.

Ingredients

700 g cob fillet (about 80 g per person), boneless and skinless
120 ml

Europe
France
Fish course
Pescatarian
Mediterranean
Summer

Method

Make the onion salad in advance, or even the day before. This allows time for the red pigment of the onions to be released into the rest of the ingredients so that the whole mixture is pink, which looks very attractive arranged on top of the white fish. Cut the onions in half, then slice each half very finely, so that you end up with paper-thin semicircles. Mix the rest of the ingredient