Fish Tartare: A Recipe from Good Fat, Bad Fat

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Fish Tartare Top Image FinalIn honor of Primal Blueprint Publishing’s newest release, Good Fat, Bad Fat by Romy Dollé, we thought we’d share another recipe from this healthy fat resource. If you missed the Rösti with Fried Egg recipe from Tuesday, be sure to check that out too.

While this recipe calls for 3.5 ounces of sushi rice, keep in mind you can substitute cauliflower rice for a low-carbohydrate alternative. If you’re on board with white rice, and specifically resistant starch, then prepare the recipe as is.

For those of you new to the concept of resistant starch, the notion is pretty simple. Resistant starch is a type of carbohydrate that our digestive enzymes cannot break down, meaning it’s not absorbed in the small intestine of healthy individuals. As it applies to white rice, you simply cook-and-cool it. Check out The Definitive Guide to Resistant Starch if you’d like to know more about the topic.

And before you get all hopped up on good fat, here’s one last reminder about the Super Fat Bundle. This package includes a copy of Good Fat, Bad Fat, a jar of PRIMAL KITCHEN™ Mayo and Chipotle Lime Mayo, a digital copy of the PRIMAL KITCHEN™ Mayo Cookbook, and a bottle of Greek Vinaigrette and Honey Mustard Vinaigrette, all for only $49.95 (S&H included)! The offer ends May 25, so be sure to grab your Super Fat Bundle before you miss out!

Now, onto the good stuff you came for.

Servings: 1

Ingredients:

Fish Tartare
  • 5 oz (100 g) fresh salmon or tuna fillet
  • 1 tbsp (15 ml) tamari sauce (gluten-free)
  • Wasabi paste (quantity to taste, very spicy/gluten-free)
  • 7 oz (50 g) avocado, peeled
  • 5 oz (100 g) sushi rice or risotto rice, cooked (hot or cold)
  • Chives and spring onions, cut into thin rings (optional)
  • Optional: Wasabi mayonnaise (PRIMAL KITCHEN™ Mayo and a dab of wasabi paste mixed in to taste)

Preparation

  • Cut the fish fillet into small pieces
  • In a bowl, combine the tamari sauce with a little wasabi paste
  • Gently stir in the fish pieces and marinate in the refrigerator for 10 minutes
  • Cut the avocado into small pieces

Serving suggestions

Serve with ring mold:

  • Place the ring on the plate
  • Fill the ring with cooked rice and press it down. Place the avocado on top of the rice, and also press it down
  • Place the fish on top of the avocado
  • Remove the ring and garnish with spring onions, chives, and mayonnaise

If you don’t have a ring mold:

  • Line a small bowl with plastic wrap
  • Layer in the fish first, then the avocado, and then the rice. Press lightly on the rice
  • Put a plate on top of the bowl and turn the whole thing upside down
  • Carefully lift up the bowl and remove the plastic wrap if it has clung to the food
  • Garnish with spring onions, chives, and mayonnaise

Alternatives

  • Instead of using raw fish, try fried or poached. Strained fish (pickled in salt water) from a can also works well
  • The mayonnaise is optional
  • Low-carb version: Create the tartare with cauliflower rice

Tip

How to make Cauliflower Rice—a low-carbohydrate rice substitute:

  • Prepare, wash, and chop a cauliflower in a food processor
  • The cauliflower pieces should be about the size of rice grains
  • Cauliflower Rice can be cooked briefly in clarified butter, blanched in salted water for 2–3 minutes, or microwaved until tender

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