- 8
Ingredients
- 1/4 lb sashimi grade tuna, bass or red snapper, wrapped in plastic wrap and frozen for one hour
- 1 tbsp fresh lemon juice
- 1 tsp sesame oil
- big pinch ground white pepper
- DRESSING
- 1/2 cup plum sauce
- 1 tbsp sugar
- 1/4 tsp salt
- 1/4 cup hot water
- 2 tbsp fresh lime juice
- SALAD
- 1 tbsp sesame seeds
- 2 cups finely julienned daikon
- 3 green onions, white parts only, finely shredded into 2 inch segments
- 6 kaffir lime leaves, shredded into hairlike threads
- 1/2 cup fresh cilantro leaves
- 4 chinese sweet pickled shallots, thinly sliced
- 2 tbsp finely shredded pickled tea melons
- 1/4 cup finely shredded sweet pickled ginger
- 2 tbsp finely slivered fresh ginger
- 1 tbsp finely shredded pickled red ginger
- 1/4 cup unsalted roasted peanuts, lightly crushed
Preparation
Step 1
Remove the partially frozen fish from the freezer and cut across the grain into paper think slices. Cover and refrigerate. Then, just before serving, combine the fish, lemon juice, sesame oil, and white pepper in a bowl and toss well.
To make the dressing, combine the plum sauce, sugar, salt, and hot water. Stir to dissolve sugar, then stir in the lime juice, set aside.
To assemble the salad, preheat a dry frying pan over medium heat. When the pan is hot, add the sesame seeds and stir frequently until the seeds are light golden brown and begin to pop, 2-3 minutes. Pour into a small plate and let cool.
In a large bowl, toss together the daikon, carrot, green onions, lime leaves, and half of the cilantro. Make a bed of the mixture on a platter. In a bowl, stir together the shallots though gingers. Scatter over the mixture on the plate. Mound the seasoned fish in the middle. Top with peanuts and sesame seeds and the remaining cilantro. Pour the dressing evenly over the top.