“The inspiration for this dish came from the classic Chinese jellyfish salad. I just love the texture of raw calamari mixed with crunchy jicama and black vinegar and sesame dressing – it’s a winner.” - Hamish Ingham, Bar H
Bar H: Raw calamari salad
Australian Gourmet Traveller recipe for Raw calamari salad by Hamish Ingham, Bar H, Sydney
- 15 mins cooking
- Serves 6
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Ingredients
- 2 tsp sesame seeds
- Large pinch ground Sichuan pepper
- 200 gm sashimi-grade baby calamari (about 2), cleaned and cut into 4mm strips
- 90 gm jicama (about 1 large), cut into julienne (see note)
- 60 gm black fungus (halved if large)
- 1 cup coriander leaves (firmly packed)
- 4 spring onions, cut into julienne
Black vinegar and sesame dressing
- 1 garlic clove
- 1 tbsp white sugar
- 1½ tbsp Chinese black vinegar
- 1½ tbsp light soy sauce
- 1 tbsp extra-virgin olive oil
- 2 tsp sesame oil
Method
Main
- 1For black vinegar and sesame dressing, pound garlic in a mortar and pestle with a pinch of salt to a fine paste, add sugar and mix well. Add black vinegar, soy sauce and oils, mix to combine.
- 2Dry-roast sesame seeds and Sichuan pepper until toasted and fragrant (1-2 minutes), set aside.
- 3Combine remaining ingredients in a bowl, add dressing, toasted sesame and toasted Sichuan pepper, toss to combine and serve.
Notes
Jicama is available from select Asian grocers.
This recipe is from the December 2011 issue of
.
Drink Suggestion: Dry crisp riesling such as 2011 Jasper Hill Georgia’s Paddock Riesling, Heathcote, Vic. Drink suggestion by Charles Leong