Name: Raw fish, pickled cucumber and wakame salad
Yield: 6
Ingredients: 1 telegraph cucumber; 10 gm wakame, soaked in cold water and drained (see note); 3 shiso leaves, thinly sliced (see note); 120 gm sashimi-grade ocean trout; 120 gm sashimi-grade snapper; 150 gm unagi (see note); 6 cooked king prawns, peeled, veins removed, tails intact; Soy dressing; 100 ml soy sauce; 150 gm white sugar; 300 ml rice vinegar

Raw fish, pickled cucumber and wakame salad

Australian Gourmet Traveller seafood recipe for raw fish, pickled cucumber and wakame salad by Steve Hodges

Ingredients

1 telegraph cucumber

10 gm wakame, soaked in cold water and drained (see note)

3 shiso leaves, thinly sliced (see note)

120 gm sashimi-grade ocean trout

120 gm sashimi-grade snapper

150 gm unagi (see note)

6 cooked king prawns, peeled, veins removed, tails intact

Soy dressing

100 ml soy sauce

150 gm white sugar

300 ml rice vinegar

Method

Main

1.For soy dressing, combine soy and sugar in a small saucepan and simmer over medium heat for 2 minutes, cool, then stir through vinegar.

2.Thinly slice cucumber widthways using a mandolin. In a bowl, combine cucumber with 2 tsp sea salt and stand for 5 minutes, then squeeze cucumber to remove excess liquid. Add wakame and shiso and mix to combine.

3.Arrange cucumber mixture in a mound in the centre of plates. Thinly slice fish and unagi into 12 pieces each and arrange around cucumber mixture. Top with prawns, drizzle with dressing and serve immediately.

Note Wakame is a dried seaweed available from Asian grocery and health food stores. Shiso, a herb related to basil and mint also known as perilla, is available from Japanese, Vietnamese and select greengrocers. Unagi is Japanese freshwater eel and is available from good fishmongers and Japanese food stores.
Drink Suggestion: Cold dry pilsener.
Notes

Steve Hodges

Styling by Rodney Dunn

Ingredients

Method

Main

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