Tasmanian Trout Tartare with Garlic Mayo

Tasmanian Trout Tartare with Garlic Mayo

Whether you like fish or not, the combination of ingredients in this recipe will make a fish lover out of you

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 10 Jun '15

This article originally appeared in the latest June edition of Foodie: The Foodie Forks. Read it here!

Chef Steve Chou at Bungalow gives us his best dishes for wowing guests at your next sit down soirée.

Serves: 4

Prep time: 10 minutes



  • thumb-sized piece of ginger
  • 1 shallot
  • 1 long red chilli pepper
  • 150g ocean trout, cut into thick cubes
  • a drizzle of grape seed oil
  • salt and pepper

Garlic mayo

  • 150g mayonnaise
  • 1 clove garlic
  • ½ lemon
  • salt and pepper

To garnish

  • basil
  • breadcrumbs (optional, for a bit of texture)
  • country bread or sourdough


  1. Mince the ginger, shallot and chilli together either in a pestle and mortar in a blender. Transfer to a bowl and mix in the trout.
  2. Drizzle with grape seed oil then season with salt and pepper.
  3. For the mayo, crush the garlic clove and mix in with the mayo, adding lemon juice and season to taste.
  4. Serve trout tartare with toasted country bread and garlic mayo. Finish with chopped basil and breadcrumbs.

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