Kingfish and cucumber with soy-ginger dressing

AT A GLANCE

  • Serves 4 people

All the flavours of the sushi bar shine through in this salad - and none of the hassle.

  • 15 gm dried wakame
  • 2 Lebanese cucumbers, thinly sliced on a mandolin
  • 600 gm sashimi-grade kingfish, thinly sliced
  • To serve: roasted sesame seeds and shiso leaves
  •  
  • Ginger-soy dressing
  • 100 ml light soy sauce
  • 1 tbsp roasted sesame oil
  • 3 tsp rice vinegar
  • 1 tsp finely grated ginger
01   Soak wakame in a bowl of cold water until rehydrated (5 minutes), then drain, squeeze out excess water and coarsely chop. Combine in a bowl with cucumber and set aside.
02   For dressing, whisk ingredients in a bowl to combine.
03   Arrange sashimi on plates, then top with wakame mixture, drizzle with dressing, scatter with shiso leaves and sesame seeds and serve.

Topics:

WAKAME, SALAD, JAPANESE, CUCUMBERS, GINGER, SUMMER, LUNCH, FAST, FISH, DRINK SUGGESTION, KINGFISH, SEAFOOD

Recipe:

LISA FEATHERBY

Photography:

PRUE RUSCOE

Styling:

KIRSTEN BOOKALLIL AND LISA FEATHERBY

Drinking Suggestion:

FRUITY JUNMAI GINJO SAKE. , suggested by MAX ALLEN

FEATURED IN

Feb 2015

Feb 2015

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