serves
2
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
From The Garden
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- 1 tsp raw Jasmine rice
- 2 coriander plants (roots, stalks and leaves)
- 1 garlic clove
- 1 tsp Thai chilli paste (nam prik pao)
- 2 limes, juiced
- 1 tsp caster sugar
- 1 tbsp fish sauce
- 1 cup cherry tomatoes, halved
- 8 fresh baby corn
- 1 Lebanese cucumber, thinly sliced
- ½ red onion, very thinly sliced
- 3 cups mixed baby salad greens
- 300 g piece wagyu beef, very thinly sliced
Instructions
- Preheat a chargrill pan over high heat.
- Toast the rice in a dry frying pan and transfer to a mortar. Grind with a pestle to a coarse powder. Add the roots and stalks of the coriander and the garlic and pound into a paste. Add the chilli paste, lime juice, sugar, fish sauce and half the cherry tomatoes and gently pound to release the tomato juices. Adjust the seasoning as you like.
- Meanwhile, char-grill the corn until tender and charred.
- Place the remaining cherry tomatoes, cucumber, onion, reserved coriander leaves and salad greens in a bowl. Pour over a little of the dressing and gently toss together. Transfer to a large serving plate.
- Chargrill the wagyu one slice at a time on both sides for just a few seconds. Scatter the wagyu and corn over the salad, pour over the remaining dressing and serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
From The Garden
