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Sashimi Salad Tasting Plate

by Annalisa Brown (follow)
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Whenever I eat at Manta Restaurant at Woolloomooloo Wharf in Sydney, I can't go past the eclectic ensemble of the Raw Tasting Plate. The fish selection varies daily depending on the fresh produce available but you can expect to find tuna, kingfish, salmon, ocean trout or scallop gracing their famous Raw Tasting Plate.

After a recent trip to the Sydney Fish Markets over Easter and using Manta as my inspiration, I concocted my own Sashimi Salad Tasting Plate. The platter consisted of Hiramasa Kingfish, Yellow Fin Tuna and Salmon.

The dish's simplicity and freshness coupled with flavours specifically chosen to complement the individual characteristics of the Kingfish, Salmon and Tuna makes this raw tasting plate a visual and culinary experience.

Even those that would normally shy away from eating sashimi or raw food will enjoy this dish as the fish has been dressed "ala crudo"; seasoned with salt, pepper, lemon juice and extra virgin olive oil.

Kingfish, Salmon and Tuna are the key ingredients of this Sashimi Salad Tasting Plate.


Preparation Time: 20 minutes
Makes: 2 main servings

Ingredients
200g Sashimi Grade Yellow Fin Tuna
200g Sashimi Grade Kingfish
200g Sashimi Grade Salmon or Ocean Trout

Salad Garnishes
Salad for the Kingfish
˝ Fennel
˝ Orange
1 Tablespoon Baby Capers
1 Tablespoon Micro Herbs
Salt, Pepper, Lemon Juice and Olive Oil to season

Salad for the Salmon
˝ Cup Fennel Puree
1 Tablespoon Coconut Cream
˝ Cup Pomegranate Seeds
1 Teaspoon Fennel Leaves
1 Teaspoon Micro Herbs
Salt, Pepper, Lemon Juice and Olive Oil to season

Salad for the Tuna
100g Seaweed Salad (pre-seasoned and store bought)
Salt, Pepper, Lemon Juice, Balsamic Glaze and Olive Oil to season

Method
Slice the fish into paper thin pieces (or ask the fishmonger to slice for you).

Ask your fishmonger to slice the fish into sashimi for you - they are normally only too happy to comply.


To make the Kingfish salad, finely slice or shave the fennel and orange then combine with the remaining salad ingredients.

Spoon the Kingfish salad onto a large serving platter and assemble the Kingfish on top of the salad.

Season with salt, pepper and lemon juice and drizzle with a little extra virgin olive oil.

Combine all the salad ingredients, and put onto a serving platter, then place the Kingfish on top of the salad and season with salt, pepper, lemon juice and olive oil.


To make the Salmon Salad, combine the Fennel Puree with the coconut cream and season with salt and pepper.

Dollop the fennel and coconut puree onto the serving platter and assemble the Salmon on top of the puree.

Garnish with pomegranate seeds, fennel leaves and micro herbs then season with salt, pepper, lemon juice and drizzle with a little extra virgin olive oil.

Place a dollop of the fennel puree onto the serving platter and place the Salmon on top, garnish with fennel leaves and micro herbs then season with salt, pepper, lemon juice and olive oil.


Place the seaweed salad onto the serving platter and assemble the Tuna on top of the salad.

Season the tuna with salt, pepper, lemon juice, Balsamic Glaze and drizzle with a little extra virgin olive oil.

Put the seaweed salad onto the serving platter and top with the tuna, season with salt, pepper, lemon juice, balsamic glaze and olive oil.


Refrigerate the Sashimi Salad Tasting Plate until required. Serve with a chilled dry white wine.

The salad ingredients have been specifically chosen to marry with the individual flavours of each fish.


Categories
#Tuna
#Kingfish
#Salmon
#Fish
#Sashimi
#Easy
#Quick
#Raw
#Gluten Free
#Dairy Free
#Sugar Free
#Unprocessed
#Healthy
#Low Fat
#Clean Eating
#Healthy Recipes
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