Sashimi and a spicy salad

We (well that is Linda) have decided that we shall be starting to live a little healthier, so we started this weerkend, it was a laksa and chicken last night and we are continuing with the Asian theme tonight with a Sashimi and spiced salad and sticky rice.

It is very important that you use only the very best fish, if it smells, it isn't fresh and you don't want to eat it (not even coated in batter).

Also you will need a very sharp knife (I always sharpen mine just before using it), clean your work surface with lemon juice before use and keep a cloth dampened in lemon juice or vinegar to clean your knife and board.

I am making a tuna and parrot (sorry to keep repeating that) fish tartare with toasted sesame seeds (thanks for the basic recipe Elisa), Tuna, Parrot fish (Chlorurus enneacanthus), scallop Sashimi and Kamchatka crab claws.

Best quality fish from the Kiel fish market

A nice pair of claws

Started with making the roasted cashew nuts for the spiced salad.

crushing the roasted cashews for the spiced salad

The spiced salad consists of:

Diakon radish

peeled, sliced and made into straws.(some went into the salad and some thin slices used as an accompaniment.

150g of  bean sprouts (without e-coli I hope)

A small handful of the crushed toasted cashew nuts.

A small handful of rice noodles, softened in boiling water, then added

1/2 stalk of lemon grass crushed and sliced fine

1 spring onion roughly chopped

A handful of iceberg salad leaves chopped (only added at the last minute)

Salad sauce consisting of:
1 dessert spoon of lime juice
1 tablespoon soy sauce,
1 table spoon of clear honey (runny)
2.5cm of ginger grated
1 dessert spoon of fish sauce
chili oil (depends on how hot you want it) to taste.

(This was also made as a dipping sauce)

combine all of the salad ingredients with the exception of the salad leaves, add the salad sauce and cover until ready to serve, then mix the chopped salad leaves, they will then still be crispy.


Next made the Tuna and Parrot fish tartare in toasted sesame seeds

Ingredients:

Tuna diced
Parrot fish diced (any firm white fish will do, but it isn't every day that you get the chance of this one)
1 spring onion very finely sliced
1/4 a stick of lemon grass very finely sliced
1 teaspoon of lemon juice
small handful of chopped coriander
2 teaspoons of soy sauce
1/2 teaspoon of seseme oil (100%)
a splash of fish sauce
a good twist or two of pepper
toasted seseme seeds to finish

Toasting the seseme seeds

Dicing the fish

A squeeze of lemon juice

Chopping the lemon grass

Mixing the tartare ingredients together and leaving to mature

Form into bite sized rolls and cover with the toasted seseme seeds, next time I shall wrap them in seedweed as they did tend to break apart. Though this in no way detracted from the taste!!!

Skinning the parrot fish for the sashimi

The Sashimi ready to eat (cover with cling film and put in the fridge)

Split the crab legs

watch your fingers the knife is sharp

The Sushi rice,

200g of sushi rice cooked in 350ml of water
Bring to the boil covered for 2 minutes, simmer on a very low heat until all the water is absorbed, remove from the heat put a folded "clean" kitchen towel under the lid and allow to sit for 10minutes.

In the mean time make the sushi vinegar.
3 dessert spoons of rice vinegar
2 dessert spoons of brown sugar
1 teaspoon of salt

Put into a small pot heat through until the sugar and salt disolves, and pour it into the rice and mix well, cover and leave until ready to use.

So after that it is easy, just eat it!!!

From 12 O'clock crab claws,s tealight (non-edible as hot) dipping sauce, tuna, parrot (fish) and scallops, centre soy sauce and standing off side a very nice picpoul de pinet (Saint-Peyre)

Some shavings of diakon radish

you must start somewhere!!!

And I did

And that was out healthy Saturday evening meal, tomorrow it is a change of tack, we are having pressed belly pork and Patata Bravas, ah well the best laid plans??????