Salmon and cucumber spirals with melon wasabi splash

Recipe from: 4/1/2005 12:00:00 AM

Ingredients 16
Servings 4
Time

Ingredients

  • WATER INFUSION
  • 60
    ml
    soya sauce
  • 1
    x 5 cm thumb of ginger, thickly sliced (to line the steamer)
  • 1
    lime, sliced (to line steamer)
  • 500
    g
    salmon tail fillets (they must be tail pieces) or any white, firm-fleshed fish, boned and skinned
  • 1
    lemon, the juice
  • salt
  • 0.50
    cucumber, cut into matchsticks, about 10 to 12 cm long
  • 1
    bunch spring onions
  • 2
    sticks celery, cut into matchsticks
  • WASABI-MELON SPLASH
  • 0.50
    winter or sweet melon
  • 15
    ml
    honey
  • 15
    ml
    lime juice
  • 7
    ml
    wasabi paste
  • milled black pepper
 

Method

 
Rinse fish tails and pat dry with kitchen paper. Lay flesh side down on a board.
Squeeze over lemon juice and season with salt.
Place a small handful of cucumber, spring onion and celery vertically across the thickest end of the fillet.
Roll up so that the thinnest end of the fillet is on the outside.
Secure with a toothpick or athin stick of ginger.
Place fish spiral, standing up, into steamer lined with fresh ginger and lime slices.
Cover with foil or a lid and steam for eight to 10 minutes.
WASABI-MELON DRIZZLE
Purée melon and pour into a small pot.
Add honey, lime juice and pepper and simmer gently for 10 minutes until slightly reduced.
Stir in wasabi and cool. Drizzle over fish spirals.

NUTRITION PER PORTION: Energy 1 276 kJ; Carbs 11,1 g; Protein 30,9 g; Fat 14,7 g.

 

Read more on: steam  |  fish/seafood
 

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