Asian style Sashimi Salad

After completely overdosing on food and alcohol yesterday, I was craving something 'detoxing' for dinner tonight and a colleague at work was lovely enough to set me up with some beautiful sashimi grade fresh tuna her son and husband had caught deep sea fishing this weekend.

So, for my 'detox' meal this evening I combined my love for a crunchy Asian salad with my love for raw fish and feel fantastic after eating a completely raw and healthy meal.

Asian Style Sashimi Salad (serves one)

Salad
One fillet of sashimi grade tuna, sliced thinly against the grain (only ever use sashimi grade!!! See your local fish shop)
One cup of beanshoots
1/4 cup of sliced cucumber
1/4 cup of Parilla 'Crunchy Combo' sprouts (green produce section of supermarket)
Large handful of fresh coriander, shredded
Two spring onion pieces, chopped finely
Half a large chilli, seeds removed, chopped finely
5 snowpeas, thinly sliced

Dressing
Tablespoon of fish sauce
Tablespoon of mirin vinegar
Tablespoon of soy sauce
Juice of one lime

In a medium sized bowl combine beanshoots, cucumber, sprouts, coriander, spring onion, chilli and snowpeas. Add dressing and toss to combine. Arrange tuna on top and serve.

Such an easy, simple, healthy meal that your body will love you for. And once again, I preach about trying raw fish- it is simply amazing. Do it!

L x

Kingfish Sashimi with coconut, lime and chili

This dish was an attempt at replicating a dish that I absolutely love at my favourite restaurant, Chin Chin. I used sashimi grade kingfish purchased from the Queen Vic Market- only ever use sashimi grade fish if you are ever going to serve it raw. This means the fishmonger has ensured it is the freshest, best cut available and has stored it in a certain way.

This was very easy to make, and obviously you have to be a fan of sashimi or cured fish in order to enjoy it. Even though it appears to be raw, it technically isn't, as the acid in the lime juice slowly cooks the fish.

To prepare, take your sashimi grade fillet of kingfish and slice against the grain into bite size thin slices. Put these in a bowl and add- juice and pulp of two limes, a dash of fish sauce, one red chilli chopped into fine pieces and two spring onion stems sliced thinly. Marinate for two hours.

To serve, mix a large handful of mint and vietnamese mint through the fish. Arrange on a plate and drizzle with coconut milk (I only used about a tablespoon). Garnish with some extra herbs and chili.

Such an easy, tasty dish that is sure to impress your friends! Also a talking point, and extremely healthy! Feel free to ask me any questions at all about the dish if you plan to give it a try.

L x