2well-chilled skinless John Dory fillets1 cup (loosely packed)chrysanthemum leaves (see note)1 tsppickled ginger, thinly slicedSea lettuce salt1 tspdried sea lettuce flakes (see note)2 tsptoasted sesame seeds½ tspsea salt flakesGinger soy dressing65 mlpeanut oil25 mlHealthy Boy soy sauce (see note)25 mlginger vinegar (see note)1 tspwhite balsamic
For sea lettuce salt, combine ingredients in a small bowl and set aside.
For ginger soy dressing, whisk ingredients in a bowl, season to taste with sea salt and freshly ground white pepper and set aside. Makes 120ml.
Slice John Dory fillets into 2mm-thick long strips and arrange on a chilled plate. Dress chrysanthemum leaves in a bowl with a few drops of ginger soy dressing, then scatter over and around fish with pickled ginger. Drizzle with 2 tsp ginger soy dressing (or to taste), season to taste with sea lettuce salt and serve. Remaining ginger soy dressing will keep refrigerated for 2 weeks.
Note Chrysanthemum leaves, also known as tong ho, and Healthy Boy soy sauce are available from select Asian grocers. Dried sea lettuce flakes are available online from Raw Guru and from select health-food shops. Ginger vinegar is available from Simon Johnson (see stockists).
This recipe is from the April 2011 issue of Australian Gourmet Traveller