Ahi Tuna Sashimi and Green Papaya Salad with Chile-Lime Dressing Keys:
Fish Citrus Japanese Japan Asian Oriental Yield: 4
Ingredients:
1/2 cup fish sauce
1/2 cup fresh lime juice
1/2 cup cold water
1/8 cup palm sugar (available at Asian food stores)
1 x inch piece lemon grass, roughly chopped
1/2 x Thai chili, roughly chopped
1 pch minced garlic
Salad
2 tsp dried shrimp
1/4 cup water
1/2 cup julienned green papaya
1 tbl julienned mint leaves
1 tbl julienned cilantro leaves
1 tbl julienned Thai basil leaves
4 tbl toasted pine nuts
4 tbl tomato concasse
6 x green beans, blanched and finely diced
8 x (2 ounce slices) sashimi-grade Ahi tuna loin, cut
1/4-inch thick
1/4 cup cilantro oil
Method:
Place all dressing ingredients in a blender and process until smooth.
Strain through a fine-mesh sieve. Cover and refrigerate overnight to
allow flavours to infuse.
Salad:
Combine dried shrimp and water in a saucepan on medium heat and bring to
a boil. Remove from the heat and immediately strain through a fine-mesh
sieve; discard liquid. Place drained shrimp on a paper towel to dry.
Mince shrimp, place in a covered container and refrigerate until needed.
Combine dried shrimp and water in a saucepan on medium heat and bring to
a boil. Remove from the heat and immediately strain through a fine-mesh
sieve; discard liquid. Place drained shrimp on a paper towel to dry.
Mince shrimp, place in a covered container and refrigerate until needed.
ASSEMBLY:
Place 2 slices of Ahi tuna in the centre of each of four large chilled
plates. Sprinkle tuna with a little fleur de sel. Drizzle cilantro oil
around the outside of the tuna. Spoon 1 tablespoon of dressing over each
piece of tuna. Divide salad among plates.
.
.*Angelique*
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