Trout Tartare Fried in Rice Leaf

Fillet the trout and remove the skin, cut into small pieces with a large kitchen knife or turn through the coarse disc of a meat grinder. Chop the spring onions and coriander very finely. Mix everything together and season with teryaki and soy sauce.

Pull the rice leaves through the water and soften in about 2 minutes. Form the larger part of the tartar on the rice leaves, fold and roast in a frying pan with peanut oil until the rice leaves are golden brown on both sides. Arrange the rest of the tartar on the plate.

Briefly knead the bean sprouts with lime juice and a tiny bit of soy sauce and add as a leaf salad. Garnish with a little bit of sesame seeds if desired.

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