serves
2
prep
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
difficulty
Easy
level
Stream free On Demand
Island Cooking
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 1 tbsp dried wakame
- 1 tbsp mirin
- 1 tbsp sake
- 1 tbsp soy sauce
- 150 g sashimi tuna, cut into large chunks
- 150 g sashimi salmon, cut into large chunks
- 100 g sashimi kingfish, cut into large chunks
- 1 tsp shiokombu, finely chopped
- ¼ tsp sesame oil
- 2 roasted macadamia nuts
- 2 spring onions, finely sliced
- 4 sheets nori, quartered to serve
Instructions
- Soak the wakame in cold water until softened, then squeeze out any excess moisture.
- Place the mirin and sake in a small saucepan and bring to a simmer. Tilt the pan to carefully ignite for a few seconds to burn off the alcohol. Add the soy sauce, remove from the heat and set aside to cool.
- Place the fish in a bowl, add the cooled soy dressing, seaweeds and sesame oil. Use a microplane to finely grate the macadamias into the bowl, then toss to combine. Transfer to a serving bowl, scatter with spring onion and serve with squares of nori for scooping.
Photography by Danielle Abou Karam.
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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
Island Cooking
