Chef's Recipes

Bar H: Raw calamari salad

Australian Gourmet Traveller recipe for Raw calamari salad by Hamish Ingham, Bar H, Sydney

By Hamish Ingham
  • Serves 6
  • 15 mins cooking
Bar H: Raw calamari salad
Bar H: Raw calamari salad

“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

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
  • 1
    For 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.
  • 2
    Dry-roast sesame seeds and Sichuan pepper until toasted and fragrant (1-2 minutes), set aside.
  • 3
    Combine 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

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  • Author: Hamish Ingham