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Sea bream sashimi salad
Serves 4 Starters and mains
Ingredients
- 1/2 onion
- 3cm leek (white part)
- 1/2 turnip
- 1/4 carrot
- 1/2 cucumber
- 1/2 white radish(daikon)
- 2 sashimi-grade sea bream fillets
- choice of herbs, eg mint, dill, coriander
- 1tbsp peanuts, toasted and roughly chopped
For the dressing
- 2tbsp peanut oil (or sunflower)
- 1tbsp sesame oil
- 3tbsp soy sauce
- juice of 1 organic lime
Method
Thinly slice the onion. Discard the outer layer from the leek, then cut the leek into matchsticks, as thin as possible. Soak in water for 10 minutes to soften the flavour, then drain well. Cut the turnip into very thin half-circles, and the rest of the vegetables into matchsticks. Mix all the vegetables together in a bowl. Cut the bream into thin slices, about 6mm thick. Arrange the vegetables on a large plate, then the bream. Place the leek in the middle, then scatter over the herbs and peanuts.
Just before serving, make the dressing. Combine the two oils and heat in a small saucepan until they start to lightly smoke.
Pour the hot oil over the salad, along with the soy sauce, lime juice and some black pepper. Toss everything together and serve.
Be careful, the oil gets very hot; it mustn’t ever be left on the heat unattended. Once you can see it smoking, take it off the heat and pour over the salad immediately.
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