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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