Thai Lemongrass Gazpacho with White Fish Tartare
Thai Lemongrass Gazpacho with White Fish Tartare
Inspired by Thailand flavors, here’s a refreshing gazpacho paired with white fish tartar.
Servings 4
Calories 301kcal
Ingredients
For the gazpacho:
- 4 ripe tomatoes chopped
- 1 cucumber diced
- 1 red bell pepper seeded and chopped
- ½ cup coconut cream
- 1 shallot or ½ purple onion
- 1 clove garlic minced
- 1 teaspoon fresh ginger minced
- 1 stalk lemongrass trimmed and smashed
- 3 kaffir lime leaves
- 1 tablespoon palm sugar or dark brown sugar
- 1 tablespoon soy sauce
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- Optional: 1 tablespoon peanut butter unsweetened
- Optional: 1 red chili deseeded and chopped (adjust to taste)
- Salt and pepper to taste
For the white fish tartare:
- 200 g fresh white fish fillet such as snapper or sea bass, diced
- 1 tablespoon fresh cilantro chopped
- 1 tablespoon fresh mint chopped
- 1 tablespoon chives
- 1 tablespoon scallion
- Salt and pepper to taste
Instructions
Prepare the gazpacho
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In a blender, combine all ingredients and blend on highest setting until smooth.
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Season with salt and pepper to taste.
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For the best texture, add through a sieve.
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Chill the gazpacho in the refrigerator for at least 2 hours to allow flavors to meld.
Prepare the white fish tartare
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The fish should be prepared ideally right before serving.
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In a bowl, combine all ingredients.
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Season with salt and pepper to taste.
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Mix gently to combine.
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Refrigerate until ready to serve.
To serve
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Pour enough of the chilled gazpacho into bowls so that it serves both as a starter soup and as a sauce for the fish.
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Place a spoonful of the white fish tartare in the center of each bowl.
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Garnish with additional herbs, red chili, and olive oil if desired.
Nutrition
Calories: 301kcal | Carbohydrates: 18g | Protein: 15g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 25mg | Sodium: 314mg | Potassium: 835mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2231IU | Vitamin C: 80mg | Calcium: 49mg | Iron: 2mg
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Date: March 23, 2025
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