SASHIMI SALAD RECIPE
These
salads are some of the most popular items at casual and modern izakayas around
the country and all over the world. The tender fish and fresh vegetables are
perfectly offset by crispy shreds of wonton. Perfect!
Prep
Time : 15 mins
Cook
Time :
5 mins
Total
Time : 20 mins
Servings : 2
INGREDIENTS
·
about
2 litres oil, for deep frying
·
6
wonton wrappers
·
300
g mixed sashimi (kingfish, tuna and salmon)
·
1
small red onion, peeled and very finely sliced
·
4
cups mixed salad leaves
·
1
cup finely shredded daikon
·
1
cup snow pea shoots
·
½
cup Onion and garlic vinaigrette (see Note)
INSTRUCTIONS
1.
Heat
the oil to 200°C. Very thinly slice the wonton wrappers and deep-fry in batches
for about 1 minute until crispy and lightly browned. Drain well.
2.
Toss
the sashimi, onion, salad leaves, daikon, snow pea shoots and about half the
dressing together. Place in a mound on a plate and top with the remaining
dressing and the wonton crisps.
COOK'S
NOTES
· Oven
temperatures are for conventional; if using fan-forced (convection), reduce the
temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon
equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are
fresh (unless specified) and cups are lightly packed. | All vegetables are
medium size and peeled, unless specified. | All eggs are 55-60 g, unless
specified.
NOTE
· To
make Onion and garlic vinaigrette, finely grate 1 small onion (preferably
white, but you can use a brown onion) and 2 cloves garlic on a Japanese grater.
If you don’t have a Japanese grater, mince them very finely with a knife.
Combine with 2 tbsp caster sugar, ¼ cup soy sauce, ¼ cup rice vinegar, ¼ tsp
freshly ground black pepper and ½ cup grapeseed oil and whisk lightly to
combine and dissolve the sugar. You don’t want to emulsify this dressing as it
may become too thick. Add the oil all at once and rest in the fridge for a few
hours to mellow. Shake before use. This makes enough to make Sashimi salad for
4 people.
Recipe and image from The Zen Kitchen by
Adam Liaw (Hachette Australia, $49.99 hbk).
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