asian

Pan Seared Tuna and Soba Noodle Salad with Ponzu and Wasabi Dressing

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 I love it when friends and family give me fresh produce to cook with, they must think I’m a foodie of some sort – haha- who me?!?

I was given a beautiful fresh piece of tuna, I kept the flavours simple, added some different textures and only lightly seared the tuna. WOW… is the only word to describe how amazing this dish was. The recipe was adapted from a Valli Little (of course, my fav) recipe.


Pan Seared Tuna and Soba Noodle Salad with Ponzu and Wasabi Dressing


Ingredients

1 tablespoon sunflower oil

400 g centre-cut sashimi-grade tuna, available at your local fish market

1/4 cup  white and black sesame seeds

200 g buckwheat soba noodles

1 cup frozen soy beans (edamame), blanched and then placed in cold water*

1 Lebanese cucumber, cut into long thin slices

1 punnet snow pea sprouts, trimmed

1-2 avocado, sliced

4 spring onions, sliced on an angle, only the green part

Dressing

2 teaspoons caster sugar

1/2-1 teaspoon wasabi paste, I used 1/2 teaspoon and it was plenty for my palate

1/3 cup (80ml) ponzu (citrus soy)*

2 tablespoons mirin (Japanese rice wine)*

2 teaspoons fish sauce

Juice of 1 lime

optional

enough oil to deep fry in

1/2 cup lotus roots*


Method

  1. Heat the oil in a frypan over high heat, sear the tuna for 15 secs each side, continuously turning. Allow to cool slightly.Combine sesame seeds on a clean board or plate and roll the cooled tuna in the seeds to cover.Wrap tuna tightly in cling film, twisting ends to secure. Place in the fridge for 30 minutes or till ready to serve.
  2. For the dressing, combine all the ingredients in a  jar, shake and set aside.
  3. Cook the noodles and beans together, will take about 5 minutes, drain and place in cold water.
  4. This step is optional. For the lotus root crisps, I found that I had to twice cook them to get them crispy. I defrosted them in some warm water, patted them dry with paper towel, deep fryed them in a wok or saucepan @165c for a couple of minutes, removed  and  drained. Increased the temperature of the oil to 185c, ready for when I’m about to serve.
  5. Meanwhile, remove tuna from fridge and slice 5mm thick. Toss noodles and soy beans with the half the dressing, divide among the plates or a large platter then place the cucumber, sprouts, avocado, spring onion on top, lay the tuna over the salad and finish with remaining dressing. Lastly, quickly deep fry your lotus root crisps @185c for 1 minute, till light brown, drain and arrange on plates or platter.

*endamame beans and lotus root can be found in the  frozen section at your asian supermarket. Mirin can be found in your local supermarket, asian section and the ponzu (citrus soy-thats what is written on my label) will be in found in a asian supermarket.

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Atlantic Salmon with Wasabi Soy Dressing

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I cannot believe I have only been eating salmon for 2 years, what have I been missing out on!?!I love asian flavours with salmon,  it keeps the flavour fresh and lets the salmon shine. The soba noodle salad can be served warm or cold and you could use  salmon with the skin on. This dish would also work well with brown rice or quinoa.



Wasabi Salmon with Noodles



Ingredients


2 spring onions
4 x pieces of salmon
2 tsp oil
250 g somen or soba noodles, cooked per packet instructions

asian greens, steamed

Dressing
1/2 to 3/4 tsp of wasabi paste
2 tbsp rice wine vinegar or sake
2 tbsp mirin
1 tbsp lime juice
2 tsp brown sugar
1 tbsp oil
2 tsp soy sauce
1 tsp black  and white sesame seeds


Method

  1. Finely slice your spring onion length ways and place in a bowl of cold iced water and set aside.
  2. Place all dressing ingredients in a jar and shake to combine.
  3. Heat the oil in a fry pan and cook salmon to your liking.
  4. To serve, place noodles on a plate, top with salmon, pour over dressing, sprinkle with sesame seeds and garnish with the curled spring onion.

*Limes can be quite expensive, I try to buy mine in bulk whenever possible and then freeze. Just microwave 30 secs and slice in half till ready to use.

Thai Quinoa Salad with Chilli Lime Prawns

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Quinoa crazy at the moment. This little grain is the superfood of superfood. It is a complete protein containing all 9 essential amino acids, has twice as much fibre as most other grains, high in iron, rich in magnesium, high content of manganese (which is an antioxidant), high in Riboflavin (B2) and the obvious Paleo, gluten free, low fat and low carb.
Inspired by Asian flavours, I wanted to create a salad with the sweet, sour, salty balance. My best friend did not have faith in me that these flavours would work well with Quinoa, I proved her wrong – HA! This dish can be made a couple of days ahead, would be great for a bbq lunch or just a simple starter. 

Thai Quinoa Salad with Chilli Lime Prawns


Ingredients
3/4 cup quinoa (cooked per packet instructions)
1 med carrot , julienned and diced or grated
1 Lebanese cucumber, seeds removed and finely diced
1 small capsicum, finely diced
1 small asian shallot
Dressing
Juice of 2 limes
1 tablespoon fish sauce
1/4 teaspoon sesame oil
2 to 3 tablespoon of palm sugar
1 small chilli, finely chopped , de-seed to reduce heat
Chilli Lime Prawns
1 kg fresh prawns, deveined and heads removed, threaded onto a skewer if you like
Juice of 2 limes
6 cloves of garlic, smashed and roughly chopped
2 large chilli sliced, 3 if you like it hot
4 tbsp oil

 Method
  1. Cook quinoa per packet instructions. I always cook mine in chicken stock, adds more flavour.
  2. To make the dressing, place all the ingredients in a jar and shake to combine. Set aside.
  3. For the salad, place the quinoa and salad ingredients in a large bowl, toss, add the dressing. Place in the fridge. Salad can be made a couple of days ahead.
  4. Combine the prawns and marinade, place in fridge for at least an hour or overnight.
  5. To cook prawns, heat a oiled frypan or bbq and cook until golden. They wont take very long, as they have been tenderising in the lime juice.
  6. To serve, place quinoa salad on a plate, top with the prawns, thai basil, kaffir lime leaves (finely chopped) and a lime wedge.

Warm Duck Salad with Orange and Fennel

Warm Duck Salad with Orange and Fennel

 My days have been pretty slow, being sick puts such a downer on your mood. All it takes is some nice produce or more to the point…DUCK to get me excited, now I’m feeling slightly human.This recipe was adapted from  Curtis Stone’s Asian Duck Salad.I love the combination of orange and fennel, the sweetness of the orange cuts through the aniseed flavours of the fennel and they all come together to balance the richness of the duck. Perfect!
It will only takes 30 minutes, cook the duck (or even quicker,buy ready cooked duck breasts), prepare the salad and whip up the dressing. You could use chicken or spatchcock and the dressing will last a couple of days in the fridge.

 



Warm Duck Salad with Orange and Fennel


(serves 4)


Ingredients
4x duck breasts, cooked to liking and sliced, or precooked duck
1 Fennel, finely sliced
1 Shallot, Julienne
1 Lebanese Cucumber, cut into ribbons
2 cups of Baby Spinach
2 Segmented Oranges

Dressing
1/4 cup Fresh Orange Juice
2 tbsp Sweet Chili Sauce
2 tbsp Soy Sauce
1 tbsp Hoisin Sauce
1 tsp Sesame oil


 Method

  1. Cook the duck to your liking , cover and set aside to rest.
  2.  Whisk dressing ingredients in a bowl or pour into a glass jar and shake to combine.
  3. Place all salad ingredients into a large bowl, toss, then pour over half the dressing and toss again.
  4.  Arrange salad on serving plates, top with sliced Duck and the remaining dressing.