La Recette
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1.
Defrost Skipjack fillet as described below.
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2.
Prepare the sauce: Peel and grate the fresh ginger. Add the soy sauce, rice vinegar and sugar, and then set aside.
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3.
Place the snow peas in a pot of boiling water. Allow to cook for 5 minutes. Remove and plunge them immediately in ice-cold water to preserve their green color.
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4.
Découpez les tomates cerises et l'avocat en deux. Réalisez de fines tranches avec l'avocat que vous arroserez aussitôt de jus de citron pour éviter qu'elles noircissent.
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5.
Cut the cherry tomatoes and the avocado in half. Thinly slice the avocado and immediately sprinkle the avocado slices with lemon juice to prevent them from turning black.
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6.
Sear the thawed Skipjack at high heat in a pan with some oil for 2 minutes on each side. Cut the fish into thin slices.
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7.
Immediately serve the semi-cooked Skipjack fillet with the garnishing and sprinkle with sauce.
