Kingfish sashimi salad

Name: Kingfish sashimi salad
Cook time: 30 min
Cuisine: Japanese
Ingredients: 100ml soy sauce; 30ml lemon juice; 125ml vegetable oil; 1 garlic clove; 15ml mirin; 25ml rice wine vinegar; 30g castor sugar; 10g kombu (dried seaweed sold at Asian stores); 1 small carrot, cut into fine strips; ½ small cucumber, cut into thin slices; 1 small avocado, sliced; 1 handful snow pea tendrils or sprouts; 400g kingfish, trimmed and skin removed; 1 tbsp baby shiso leaves

Jeremy and Jane Strode

October 19, 2011

Time:< 30 mins

Shiso is a Japanese herb with green or purple leaves. It has a peppermint and lemon-like aroma. The purple variety gives the best contrast in this salad.

Ingredients

100ml soy sauce
30ml lemon juice
125ml vegetable oil
1 garlic clove
15ml mirin
25ml rice wine vinegar
30g castor sugar
10g kombu (dried seaweed sold at Asian stores)
1 small carrot, cut into fine strips
½ small cucumber, cut into thin slices
1 small avocado, sliced
1 handful snow pea tendrils or sprouts
400g kingfish, trimmed and skin removed
1 tbsp baby shiso leaves

Method

Combine soy, lemon juice, oil, garlic, mirin, vinegar, sugar and kombu and blend with a stick or bar blender until kombu has broken up. Stand for 1 hour, strain, discard kombu and garlic. Combine carrot, cucumber, avocado and snow pea tendrils in a bowl. Dress with soy dressing and divide between four plates. Slice kingfish and lay over salad. Dress kingfish and arrange shiso leaves on a plate just before serving.