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Japanese salad

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC
MineralsNatrium, Calcium, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 fresh garfish or whiting fillets, butterflied

  2. Salt and freshly ground white pepper

  3. 1 tablespoon of vegetable oil

  4. teaspoon white sesame seeds, toasted

  5. 1 teaspoon white miso paste

  6. teaspoon English mustard

  7. 2 tablespoons mirin

  8. Juice of half a lemon

  9. cup vegetable oil

  10. 1 cup Shiso leaves, torn

  11. 1 bunch of watercress, picked

  12. 2 carrots, cut into julienne

  13. 1 daikon radish, shredded

  14. 1 teaspoon toasted sesame seeds, extra, to garnish

Instructions Jump to Ingredients ↑

  1. Season fish with a little salt and white pepper. Over med to high heat, pan-fry fish in vegetable oil 2-3 min each side, remove.

  2. In a mortar and pestle, roughly grind sesame seeds, transfer to a medium bowl. Add miso paste, mustard, mirin, lemon juice and vegetable oil. Whisk briefly to combine.

  3. Toss salad ingredients with dressing to combine.

  4. Serve fish fillets on top of Japanese salad.

  5. Garnish with extra sesame seeds.

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