Healthy

Nobu-inspired sashimi plate with jalapeno dressing

Name: Nobu-inspired sashimi plate with jalapeno dressing
Ingredients: Sunflower oil, to shallow-fry; 6 garlic cloves, thinly sliced lengthways; 2 jalapenos, finely chopped; 1/3 cup (80ml) rice wine vinegar; 2 tsp brown sugar; 1 tsp white miso paste; 1 tbs light soy sauce; 1/2 tsp sesame oil; 300g each sashimi-grade salmon and sashimi-grade kingfish, thinly sliced; 1 cup (100g) podded edamame, blanched, refreshed; 2 baby cucumbers (cukes) or 1 Lebanese cucumber, thinly sliced; Baby purple shiso and toasted white sesame seeds, to serve

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by Phoebe Wood

Feb 04, 2018

Quick, easy and high in protein - this sashimi plate packs a punch.

Sunflower oil, to shallow-fry
6 garlic cloves, thinly sliced lengthways
2 jalapenos, finely chopped
1/3 cup (80ml) rice wine vinegar
2 tsp brown sugar
1 tsp white miso paste
1 tbs light soy sauce
1/2 tsp sesame oil
300g each sashimi-grade salmon and sashimi-grade kingfish, thinly sliced
1 cup (100g) podded edamame, blanched, refreshed
2 baby cucumbers (cukes) or 1 Lebanese cucumber, thinly sliced
Baby purple shiso and toasted white sesame seeds, to serve

Method

1.

Heat 1cm oil in a frypan over medium-high heat. Add garlic and cook for 1-2 minutes, stirring occasionally, until garlic is golden and crisp. Remove using a slotted spoon and set aside to drain on paper towel.
2.

Place jalapeno, vinegar, sugar, miso, soy and sesame oil in a bowl and stir to combine. Arrange the salmon and kingfish on a serving plate. Top with edamame and sliced cucumber. Drizzle with a little dressing and scatter with shiso, toasted sesame seeds and crispy garlic chips. Serve with the remaining dressing.

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