Seafood, tofu and pickled vegetable salad
Photo: Marina Oliphant
Fresh prawns and ocean trout team with creamy cubes of silken tofu and loads of crunchy, sweet, pickled vegetables.
- 1 carrot, peeled
- 2 green onions, trimmed
- 1/2 a red capsicum, flat sides, trimmed
- 1 mild red chilli, halved and deseeded
- 2 x 200g fillets ocean trout, skinned
- 2 tbsp extra virgin olive oil
- Sea salt and pepper
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp honey
- 1 tbsp rice vinegar
- 300g silken tofu, diced
- 8 to 12 tiger prawns, cooked and peeled, tails intact
- 4 tbsp coriander sprigs
Slice carrot lengthwise, and cut each slice into fine matchsticks, or julienne. Finely julienne the green onions, capsicum and chilli. Soak vegetables in a bowl of iced water to crisp for 15 minutes.
Brush ocean trout with one tablespoon olive oil and sear in a hot pan for four minutes on each side or until cooked but still pink inside. Rest for 10 minutes, then pull apart into bite-size pieces and season well.
Drain vegetables and shake dry. For dressing, whisk together soy sauce, sesame oil, honey, rice vinegar, sea salt, pepper and remaining olive oil. Add julienned vegetables and diced tofu, and lightly toss. Arrange on four plates with prawns, ocean trout and coriander, drizzle with remaining dressing, and serve.
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