“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
- 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
- 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.
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