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Halibut and Avocado Tartare on Nori Chips

By Ravi Kapur From Moveable Feast Season 1, Ep.7
Scott Phillips

Yield: Yields about 30 hors d’oeuvres

Nori breaks out of the traditional sushi role in a crisp fried version that blends its unique sea flavors with the ultra-fresh halibut and smooth avocado.


  • 2 cups vegetable oil
  • 1 Tbs. cornstarch
  • 6 full sheets of toasted nori (dried seaweed), approximately 7-1/2 inches x 8-1/4 inches
  • Kosher salt
  • 1/2 lb. fresh skinless halibut fillet, cut into 1/3-inch dice
  • 1 Tbs. Asian sesame oil
  • 1/2 Tbs. tamari (wheat-free soy sauce) or soy sauce
  • 1 ripe avocado cut into 1/3-inch dice
  • Toasted white or black sesame seeds for sprinkling


  • Put the vegetable oil in a 2- to 3-quart saucepan and heat the oil over medium-high heat until a deep-fat/candy thermometer clipped to the side of the saucepan registers 350°F. Line a baking sheet with paper towels.
  • Mix the cornstarch with 2 Tbs. of cold water until it is dissolved. Lightly brush one long half of a nori sheet with the cornstarch-water mixture. Fold it in half lengthwise, pressing so the two sides adhere. Position the nori sheet so that one long edge is facing you. Using a ruler and a small paring knife, mark the bottom long edge of the nori at 2-1/2-inch intervals. Working from left to right, mark the top edge of the nori once at 1-1/4-inch, and then at the subsequent 2-1/2-inch intervals. These marks will fall halfway between the bottom edge marks. Using a large knife, make diagonal cuts from the bottom to the top and then top to bottom across the length of the nori to make five 2-1/2-inch triangles (discard the half triangles at the ends). Repeat with the remaining nori sheets.
  • Fry 2 to 3 nori triangles at a time in the hot oil until they become crisp, about 20 seconds (they will shrink slightly).  Drain on paper towels and sprinkle with salt.
  • Gently stir the halibut with the sesame oil, tamari, and 1/2 tsp. salt in a medium bowl. Fold in the avocado. Adjust the seasoning, if necessary.
  • Dollop 1 Tbs. of the fish mixture on each nori triangle and garnish with sesame seeds. Serve immediately.


Recipe adapted from Moveable Feast with Fine Cooking.


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