Ingredients portion 4
Sea bass fillet 700 g
Celery stalk 1 piece
Ginger 5g
Garlic 2 cloves
Cilantro 10 sprigs
Chilli pepper 2 pieces
Red onion 1 head
Lime juice 200ml
Lime to taste
Salt to taste
Cooking instructions 30 minutes
1 Cut the sea bass fillets into large cubes, setting aside about 80 grams of fish. Put the diced fish in the refrigerator.
2 Mix the reserved 80g fish with the celery stalk, ginger, chopped garlic clove, coriander stalks (save the leaves for serving), chilli and half an onion, chopped randomly. Pour over the lime juice, salt, stir and leave for 15 minutes.
3 Add 150 ml of water and a few ice cubes to the vegetables, blend until smooth, salt to taste and strain through a sieve. This is called “tiger’s milk”.
4 Season the chilled fish with salt, add some crushed garlic, lime juice, coriander leaves, chopped chilli rings and the remaining onion cut into sticks, stir, pour over the milk of the tiger, stir and serve immediately. 
