Japanese Seafood Salad with Fruit Dressing
Ingredients
| 1 small onion, sliced lengthwise | ||
| lemon juice | ||
| 1 lb of sea bass fillet | ||
| 2 tbs sake | ||
| 4 jumbo shrimp, shells removed | ||
| 1lb of salad greens | ||
| 2 ripe apricots, skinned and stoned | ||
| 1/4 apple, peeled and cored | ||
| 4 tbs water or dashi stock | ||
| 1 tsp dashi-no-moto soup stock base (available at Asian markets) | ||
| 2 tsp soy sauce | ||
| salt and ground white pepper |
In this salad the white fish is briefly seared, then served with prawns and salad tossed in an oil free apricot and apple dressing.
- Soak the onion in ice-water for 30 minutes. Drain.
- Bring a pan half full of water to the boil.
- Add a dash of lemon juice and plunge the fish into it.
- Remove the fish after 30 seconds and cool under cold running water.
- Cut fish into 1/2 inch thick slices crosswise.
- Bring the sake to the boil, then add the shrimp.
- Cook for 1 minute, or until the shrimp turns pink.
- Cool the shrimp under cold running water and cut into 1/2 inch thick slices crosswise.
- Slice the apricot thinly and set aside
- Puree the apple, dashi or water, dashi-no-moto, soy sauce and white pepper. Chill.
- Lay out some salad leaves on plates.
- Mix the fish, shrimp, apricot and onion together, add the remaining salad leaves.
- Pour on the dressing and gently toss.
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