Entertaining

Snapper sashimi, cucamelon and jalapeno

Name: Snapper sashimi, cucamelon and jalapeno mayonnaise recipe
Yield: 4
Ingredients: 2 x 120g sashimi-grade skinless pink snapper fillets, pinboned, very thinly sliced (substitute sashimi-grade kingfish); 1 Pink Lady apple, peeled, core removed, cut into 5mm dice; Picked watercress, baby red vein sorrel leaves (optional), finger lime pearls (optional) and extra virgin olive oil, to serve; 1/2 cup (150g) whole-egg mayonnaise; 1 tbs pickled jalapeño, finely chopped; Finely grated zest and juice of 1/4 lemon; 50ml chardonnay vinegar (substitute white wine vinegar); 25g caster sugar; 1 star anise; 2 black peppercorns; 1/2 long red chilli, finely chopped; 12 cucamelons (substitute chopped Lebanese cucumber), quartered

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by delicious. team

delicious. team

Aug 02, 2018

This dish is best served as a starter. Light and fresh with infusions of jalapeno spice, it'll be a crowd favourite. Recipe by Carla Jones and Richie Dolan.

2 x 120g sashimi-grade skinless pink snapper fillets, pinboned, very thinly sliced (substitute sashimi-grade kingfish)
1 Pink Lady apple, peeled, core removed, cut into 5mm dice
Picked watercress, baby red vein sorrel leaves (optional), finger lime pearls (optional) and extra virgin olive oil, to serve

Jalapeno mayonnaise

1/2 cup (150g) whole-egg mayonnaise
1 tbs pickled jalapeño, finely chopped
Finely grated zest and juice of 1/4 lemon

Pickled cucamelon

50ml chardonnay vinegar (substitute white wine vinegar)
25g caster sugar
1 star anise
2 black peppercorns
1/2 long red chilli, finely chopped
12 cucamelons (substitute chopped Lebanese cucumber), quartered

Method

1.

For the pickled cucamelon, place vinegar, sugar, star anise, peppercorns and chilli in a small saucepan and bring to a boil over a high heat for 1 minute. Remove from heat, pour into a small heatproof container with a lid and allow to cool completely. Add cucamelons and stir to coat. Set aside, covered, for 1 hour, or longer if time allows, then drain.
2.

For the jalapeño mayonaise, whisk all ingredients together in a small bowl.
3.

When ready to serve, spoon jalapeño mayonaise among serving plates, using the back of the spoon to spread mayonnaise into a thin layer. Top with snapper and scatter with cucamelon, apple, watercress, baby red vein sorrel, if using, and finger lime pearls, if using, then drizzle with oil.