11B/100) SASHIMI SALAD

 A favourite recipe that reminds us of Sydney ocean-side dining 

Serves 4
300g mixed leaves (e.g. rocket, red chard, baby spinach, watercress, blood chard)
40g mint
40g coriander
200g grated carrot
120g pickled ginger
120g sliced green apple
2 avocado diced 1cm
200ml sashimi dressing
40g tiger’s milk
120g sashimi grade tuna thinly sliced
120g raw salmon thinly sliced
120g raw sea bass fillet thinly sliced (bloodline removed)
2 oranges cut into segments
20g toasted white & black sesame seeds
2 limes cut into 1/2 wedges to garnish

In a bowl mix the leaves, mint, coriander, carrot, pickled ginger, apple, oranges and diced avocado with half the sashimi dressing. In another bowl place the tuna, salmon and seabass. Mix the fish with tiger’s milk and the remaining dressing. To plate up, layer the leaf mix with the fish mix. Garnish with toasted sesame seeds & lime.

TIGER’S MILK

150 ml lime juice
25 g coriander
½ red onion sliced
1 clove garlic
50 ml fish sauce
1/2 red chilli

In a food processor, add red onion, coriander, celery, garlic and red chilli. Pulse 5 x for a few seconds. Place in a jar and add the lime juice and fish sauce. Close jar and shake well. Let sit in the fridge for 1-3 days.

Pour through a fine sieve, squeeze the pulp to get juices out. This is your tiger’s milk. Place in a container & refrigerate until needed. This will keep for up to 2 weeks in the fridge.

SASHIMI SALAD DRESSING
50g tahini paste
40 ml lime juice
70 ml soya sauce
125 ml sesame seed oil
175 ml rapeseed oil
25 ml agave
Combine tahini paste, lime juice, agave and soya sauce. Mix together well. Mix oils together. Then slowly whisk the oil to the tahini mixture. Place in a jar and leave out if using right away. Refrigerate any extra not used, lasting up to 1 month.

Tip  You can use up your excess Tiger’s Milk in a ceviche recipe and the excess Sashimi Salad Dressing would work well dressed over roasted salmon on veggies / salad.