Nairagi Tartar with Mango and Zucchini

I know, I know....you are probably getting sick of seeing this variation of my favorite dish, but what can I say - I love it! So simple, so satisfying, so not bad for you, such a better bargain than restaurant tartar, so amazing and addictive! Sorry, groan all you want but I eat a variation of Tuna/Salmon/Nairagi tartar EVERY week. Here is this weeks!

Tartar

• 1/3 pound of fresh Nairagi, cut with a Sushi Knife into small dice
• 1/2 Large Avocado – diced
• 1 cup Green onions – large dice
• Sesame seeds – black or white – to taste (I use about two tablespoons)
• Sriracha – to taste – I use about a tablespoon and a half
• Soy sauce – to taste about a 1/2 tablespoon
• One Lime, Juiced
• Eel sauce, 1 tbsp
• Ginger Lime marinade/sauce, 1.5 tbsp
• Salt and pepper
• 1 Mango, diced
• 1Small Zucchini, cut into small dice

Combine all ingredients in a bowl and mix well, adjusting flavors as desired.

Coconut Rice

• One cup Coconut Milk
• Two Tablespoons Ginger People Minced Ginger
• One tsp salt
• Half cup of Basmati Rice

Bring milk, ginger and salt to a boil in a small saucepan. Add rice, cover, reduce to simmer. Cook for ten minutes and fluff.

To Assemble:

Pack Rice into a small, round ramekin. Turn upside down in the middle of the plate, then remove ramekin leaving a small mound of rice. Top with the tartar, drizzle with additional eel sauce - or place a small dot in various spots on the plate. Feel free to top with fried shallots if desired. Alternately, you can Julienne the zucchini and arrange the zucchini below, above, or around rice, then top with tartar and shallots if desired. I went for the all-in-one combo to make life simple.