Cut the char fillet into approx. 5 mm cubes. Also finely chop the banana shallot and add to the char fillet. Mix everything well with some lime juice, sesame oil, rapeseed oil and a dash of soy sauce. Season to taste with sea salt and pepper or chilli.
2.
Remove the avocados from the skin, pit them and cut them into cubes. Quarter the tomato, remove the stone and cut into cubes of the same size as the avocado, as well as the mango. Mix everything together and season with lemon juice, olive oil, salt and pepper.
3.
For the miso mayonnaise, mix the paste well with the mayonnaise.
4.
Bring the port and sherry to the boil. Remove from the heat and add the coconut milk and some fish stock and whisk until lukewarm immediately before serving.
5.
The last step is to serve the starter. Place the avocado mixture on top of the char tartare and enjoy the dish together with the miso mayonnaise and fresh coconut foam.
