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Pea and ham soup

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Cured kingfish with seaweed


Any fresh seaweed (or soaked and sliced wakame, available from Asian grocers) works nicely as the garnish here. Start this recipe a day ahead to cure the kingfish.

You'll need

400 gm piece daikon, thickly sliced crossways 100 gm fresh seaweed rinsed and thinly sliced (see note) Finely grated rind of 1 lemon and 1 orange To serve: baby shiso leaves (see note) To serve: toasted sesame seeds   Cured kingfish 500 gm piece sashimi-grade kingfish 2 tbsp sea salt flakes 1 tbsp caster sugar 1 piece konbu, rehydrated in hot water for 1 hour, drained   Sesame dressing 1 tbsp light soy sauce 3 tsp brown rice vinegar 1 tsp roasted sesame oil ½ tsp wasabi

Method

  • 01
  • For cured kingfish, place kingfish in a non-reactive container, mix salt and sugar in a bowl, then scatter mixture evenly over both sides of kingfish and cover with the konbu. Refrigerate overnight to cure. Rinse and pat dry.
  • 02
  • For sesame dressing, whisk ingredients in a bowl until well combined.
  • 03
  • Remove skin from kingfish, then cut kingfish into 3cm cubes. Arrange daikon slices on a platter, top each with a cube of kingfish, then a piece of seaweed, scatter with shiso and sesame seeds, drizzle a little dressing over and serve.

Note Fresh seaweed is available from select fishmongers and Asian grocers. Baby shiso is available from farmers' markets and select greengrocers.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Nov 2014

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