Tag Archives: Asian

Zingy, Fresh Asian-Inspired Salad with Asparagus and Crayfish

Salad days are here – yippppeee and lordy, lordy, lordy, this salad is spectacular: it’s zingy and fresh and its fabulous tastes and textures demand your attention. Eat it by itself or serve with fish: terikayi tuna is ideal but also, try this salad on the side of a lovely roasted salmon fillet – maybe with a wedge of lime on the side. I’ve changed the original recipe by adding a few extra ingredients, most notably the crayfish tails (they were on offer) but equally you could add prawns, smoked salmon or even hot, seared scallops. Anyway, it’s just lovely! I’ve never understood why people think salad is boring – this one will knock your socks off – give it a go!

Serves 2 (this is based on the quantities used to make up the marinade – if you’re creating salad for more people, just increase the quantities accordingly).

What you need…

for the salad

A selection of salad leaves: handfuls each of red chicory, rocket, spinach and baby gem work well but really, it’s whatever takes your fancy and is in the fridge

5cm chunk of cucumber, peeled and chopped

3 medium tomatoes, chopped

Handful of mint leaves, torn

Handful of coriander, chopped

250g asparagus, trimmed

125g crayfish tails or prawns (optional)

for the salad dressing

1 lime, juice only

2 cloves garlic, peeled and chopped

1 dessertspoon fresh ginger, grated

1 tablespoon palm sugar

2 tablespoons fish sauce

3 tablespoons soy sauce (or Tamari if you would prefer gluten-free)

1 red bird eye chilli, finely chopped

1 tablespoon mint leaves, chopped

1 tablespoon coriander leaves, chopped

What to do…

Pop the asparagus into boiling, water and cook for 2 minutes until al dente. Drain, refresh with cold water and drain again. Set aside to cool.

Put all your salad dressing ingredients into a screw-topped jar, tighten the lid and shake vigorously until mixed thoroughly together.

When you’re ready to eat, take a large pretty bowl, chuck in your cucumber, tomatoes, all your salad leaves, herbs, asparagus and crayfish tails . Tip over the dressing and mix together. That’s it! Serve and enjoy this absolutely wonderful salad with a lovely crisp dry white wine. And relax….

Tip…

If you’re not too sure about the kick of the chilli, use just half, rather than a whole one

Inspired by…

Watching James Martin and Mary Berry, separately, and then doing my own thing.

How easy…

Well, it’s salad so it’s not hard is it?!

 

Teriyaki Tuna with Asian-Inspired Salad

This dish was a total revelation: clearly erring on the healthy side, I was unsure whether it would be enjoyable but something piqued my interest so I gave it a go anyway. Absolutely stunning, like REALLY special. The marinated fish together with the zingy, fresh salad go together perfectly. Our taste buds had an absolute party with the distinct but complementary flavours and we kept delving in for more. Don’t be put off by the long list of ingredients – most of them make up the marinade and salad dressing, which are prepared waaaay in advance. Go for it: healthy and delicious!

Serves 2

What you need…

for the teriyaki tuna and marinade

2 x 200g fresh tuna steaks, about 2cm thick

60ml soy sauce (or Tamari if you would prefer gluten-free)

30ml sake

1 tablespoon light brown sugar

2 cloves garlic, peeled and chopped

1 tablespoon fresh ginger, grated

1 tablespoon clear honey

1 banana shallot, chopped

Splash rapeseed oil

1 red pepper, seeded and finely sliced

200ml water

for the salad

100g baby spinach

1 red chicory head, leaves torn

Handful of mint leaves, torn

Handful of coriander, chopped

for the salad dressing

1 lime, juice only

2 cloves garlic, peeled and chopped

1 dessertspoon fresh ginger, grated

1 tablespoon palm sugar

2 tablespoons fish sauce

3 tablespoons soy sauce (or Tamari if you would prefer gluten-free)

1 red chilli, finely chopped

1 tablespoon mint leaves, chopped

1 tablespoon coriander leaves, chopped

What to do…

Put all your salad dressing ingredients into a screw-topped jar, tighten the lid and shake vigorously until mixed thoroughly together.

In a large pretty bowl, chuck in all your salad leaves, cover with cling film and pop in the fridge.

To make the marinade, tip all the ingredients except the fish, red pepper and water into a bowl and whisk them together until the sugar has dissolved. Pop the tuna steaks into a shallow dish and pour over the marinade. Cover and leave to marinate in the fridge for several hours, turning once.

The three steps above can be prepared in the morning and then happily ignored until just before you want to eat.

At that point, take the salad out of the fridge to come to room temperature.

Heat the oil in a large frying pan and when very hot, add the tuna steaks (leaving the marinade to one side) and cook for 2-3 minutes on each side, depending on their thickness. Remember, tuna is best served nearer the raw state than overcooked, when it is dry and tough. Lift the tuna from the pan and keep warm.

Add the red pepper to the pan and stir-fry quickly. Add the marinade and water and bring to the boil. Continue boiling until it becomes thin but syrupy.

Tip your salad dressing over the salad leaves and toss together. Put the bowl in the middle of the table so that you can help yourselves to as much as you want.

Using a slotted spoon, lift the pepper slices from the pan and use them to garnish your tuna. Serve the remaining sauce separately. Healthy but unbelievably tasty, teriyaki tuna with Asian-inspired salad is a lovely, light but lively supper dish to be enjoyed regularly!

Tip…

You can marinate the tuna overnight if that fits into your plans better: the flavours just gather more.

Inspired by…

Mary Berry, Cook Now, Eat Later

How easy…

Really easy. You just need to remember to allow the marinating time.