Yellowtail tartare, mango, tomato, coriander

Start with the dressing: mix the juice of 1/2 lime, 1 tsp soy sauce, 2 tbsp olive oil, 1/2 tbsp grated ginger, 1 tsp caster sugar. Taste and season with salt and pepper

Add 1/2 cm slices from 10 cherry tomatoes and 1cm cubes from 1/2 mango.

Then the leaves from 5 sprigs of coriander.

Thinly slice a filet of yellowtail and mix with the rest.

Put in the fridge for 30 mins -1 hour to marinate.

Plate as shown and finish with deep-fried Asian onions

(Here Myriam Minne's recipe in Flemish)