Name: Seafood Salad with Fruity Dressing
Yield: Serves four
Cuisine: Japanese
Ingredients: 60 ml/4 tbsp second dashi stock or the same amount of water and 5 ml/1 tsp dashi-no-moto; 4 large king prawns (jumbo shrimp), heads and shells removed; 1 baby onion, sliced lengthways; 10 ml/2 tsp shoyu; salt and ground white pepper; lemon juice; about 400 g/14 oz mixed salad leaves; 2 ripe apricots, skinned and stoned (pitted); 400 g/14 oz very fresh sea bream or sea bass, filleted; 30 ml/2 tbsp sake; ¼ apple, peeled and cored

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

White fish is briefly seared, then served with prawns and salad tossed in an oil-free apricot and apple dressing. The fruit flavours make a delicate accompaniment to the fish.

Ingredients

1 baby onion, sliced lengthways
lemon juice
400 g/14 oz very

Asia
Japan
Fish course
Pescatarian

Method

Soak the onion slices in ice-cold water for 30 minutes. Drain well.
Bring a pan half-full of water to the boil. Add a dash of lemon juice and plunge the fish fillet into it. Remove after 30 seconds, and cool immediately under cold running water for 30 seconds to stop the cooking. Cut into 8mm/⅓in thick slices crossways.
Pour the sake into a small pan,

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Seafood Salad with Fruity Dressing

Ingredients

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