Barramundi Tartar with Apples and Ginger

Serves: 2

Prep Time: 20


  • 1/2 Lb skinless, boneless barramundi fillet, cut into 1/4 inch dice
  • 1/4 cup diced tart apple (1/8 inch size dice)
  • 2 Tbsp diced red onion (1/8 inch size dice)
  • 1 tsp finely minced ginger
  • 1 Tbsp finely minced cilantro, mint, or dill
  • 2 tsp fresh squeezed lime juice
  • 1/4 tsp Dijon mustard (optional)
  • 2 tsp olive oil
  • 1/4 tsp kosher salt or to taste
  • Freshly ground black pepper to taste


Combine all ingredients together and mix well. If you want the restaurant presentation, place ring molds onto serving plates. Pile in tartar, and then lift off the ring molds. Well rinsed tuna cans, with top and bottom removed, make excellent home-made ring molds.


Note on apples:
You need an apple with good acidity, so stay away from red delicious (they taste absolutely awful anyway). Granny Smith is the most widely available variety, but if you are making this dish in the fall, look around your farmer’s market for Northern Spies, Honey Crisp, or Cortland.

Recipe Source:

Recipe and photo courtesy of Helen Rennie and

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