Raw Fish with Scallions and Seaweed

Ingredients

• 40 g dried seaweed (or 400 g blanched spinach)
• 2 Spring Onions
• 4 Tbsp sunflower oil
• 1 garlic clove (peeled and sliced thinly)
• white pepper
• 4 Tbsp lime juice
• 400 g tuna or salmon fillet (sushi grade)

Instructions

1. 1.

   Cover the seaweed with lukewarm water and let it soak for 10-15 minutes. Then drain in a sieve, rinse cold, and set aside. Meanwhile, trim the spring onions, wash them, slice the green into thin rings and finely chop the white part. Heat oil, add garlic and the white part of the spring onion, sauté briefly, then add the seaweed, season with pepper, and simmer gently for about 8-10 minutes, stirring occasionally.

2. 2.

   Deglaze with lime juice and let cool. Slice the fish fillets into very thin strips. Season the seaweed mixture with salt as needed, fold in the fish carefully, and arrange on plates. Sprinkle with spring onion green before serving.