Japanese Seafood Salad with Fruit Dressing


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.




40 min


10 min


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