Cobia with Coconut Milk
In this tartare, raw Cobia is mixed with a dressing of coconut milk, lime and soy and is served thinly sliced roasted carrots.
Step 1 Take the skin off the cobia fillet and slice the fish into small cubes (about 2mm diameter).
Step 2 Add coconut milk, kaffir lime leaf and soy sauce to the Cobia tartar. Then season with salt and pepper to taste.
Step 3 Put carrot slices in a pan on medium heat with some butter and let brown gently.
Step 4 Serve the tartare on a plate with the carrots on the side and some fresh herbs. You could also garnish the tartare with an additional slice of lemon.
14oz (400g) Open Blue Cobia fillet
100ml coconut milk
½ to 1 kaffir lime leaf
1 small carrot, thinly sliced
1 teaspoon soy sauce
Mixed Salad (approximately 100g)
Butter, to taste
Salt and pepper, to taste