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  • Ready in:
  • 15 minutes
  • Serves:
  • 4
  • Complexity:
  • easy


  • 1 large red onion (very thinly sliced)
  • 600g sea bass fillet (or other white fish), skinned and trimmed
  • A few coriander sprigs, leaves finely chopped
  • 1 limo chilli (deseeded and finely chopped)
  • 1 sweet potato (boiled and cut into small cubes)
  • Fine sea salt
  • 5mm piece of fresh root ginger, halved
  • 1 small garlic clove,halved
  • 4 coriander sprigs (roughly chopped)
  • Juice of 8 limes
  • 1/2 teaspoon salt
  • 1/2 teaspoon medium red chilli (chopped,deseeded and deveined)
  • Method

    To make the tiger's milk:Put the ginger, garlic, coriander sprigs and lime juice into a bowl and stir. Leave to infuse for 3 minutes. Strain the mixture through a sieve into another bowl. Add salt and red chilli, then put aside.

    For the main dish:
    Wash the sliced red onion, then leave to soak in iced water for 5 minutes. Drain thoroughly and spread out on kitchen paper or a clean tea towel to remove excess water, then place in the fridge.

    Cut the fish into uniform strips of 3cm x 2cm. Place in a large bowl, add a good pinch of salt and mix together gently with a metal spoon.The salt will help open the fish's pores. Leave for 2 minuts, then pour over the tiger's milk and combine gently with a spoon.Leave the fish to 'cook' in the marinade for 2 minutes.

    Add the onions, coriander, limo chilli and sweet potato to the fish. Mix together gently with the spoon and taste to check the balance of salt, sour and chilli is to your liking. Divide between serving bowls and serve immediately.


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