Sesame crusted salmon on bok choy, cucumber and micro herbs in a thai chilli and mirin vinaigrette
Recipe from Scott Freund Executive chef Sheraton Noosa
Serves 4
What you’ll need
For the Fish
4 pieces Tasmanian salmon – skin off, approx 160 grams
½ cup plain sesame seeds
½ cup black sesame seeds
Sea salt
Black pepper mill
Peanut oil
For the Choy Sum
2 bunch bok choy
1 tbsp peanut oil
1 tsp Sesame oil
2 tbsp sweet soy sauce (kecap manis)
For The Garnish and Vinaigrette
2 tbsp mirin
½ tsp sesame oil
1 tbsp sugar
½ lime - juiced
½ lime - zested
3 birds eye chilli’s (bullet chilli peppers) (deseeded and finely chopped)
1 bird’s eye chilli (bullet chilli pepper) with seeds (finely chopped)
2 Lebanese cucumbers (peeled, seeded and finely diced)
2 tbsp finely diced purple onion
4 different types of live baby/micro herbs
Sea salt
Black pepper mill
What to do
For the vinaigrette
Place the mirin, sesame oil, sugar, lime juice and lime zest in a mixing bowl and mix until sugar is dissolved.
Add the chillies, cucumber and onion.
Taste for seasoning and season with salt and pepper as required.
Cut the baby herbs about 1 cm (1/2 inch) above the soil line. Shake clean or wash if necessary. Shake as dry as possible. Set aside.
For the Bok Choy
Cut the woody base off the stalks of bok choy.
Cut the remaining leaves and stems in half.
Wash off any dirt under running water.
Shake off excess water and dry thoroughly with paper towel.
For the Fish
Preheat oven to 150 degrees
Place the sesame seeds in a medium sized shallow dish or plate.
Add some sea salt and pepper (approx 1 tsp each).
Mix around thoroughly.
Take the fish and press the side that used to have the skin on it (the less pretty side) into the sesame mixture and set aside.
Place some peanut oil in a non-stick pan and place over high heat.
Once hot, add 2 pieces of fish, sesame side down.
Cook for 1-2 minutes or until golden. (use a fork to pick up the thick end and have a look underneath)
Turn and cook a further 1-2 minutes on the other side.
Remove and set aside.
Repeat process with 2 remaining pieces.
Place in oven to keep warm. (do not leave in for more than 5 minutes while you complete the assembly process).
Assembly
Line up your 4 serving plates.
Place a wok or large frying pan over high heat and add peanut oil.
Once very hot, add bok choy and toss for a few seconds.
Add sesame oil and sweet soy.
Toss until vibrant green and nicely glazed.
Place a small amount on the centre of each plate, scrunch them up if need be to keep them in the centre.
Add some of the remaining pan juices to each pile of bok choy.
Remove the fish from the oven and place on top of the bok choy, sesame side up.
Toss the herbs in cucumber, chilli and onion dressing.
Using your hand, lift out a big pinch of the herbs, drain off excess liquid and place on top of the fish.’
Try with a delicate chardonnay or a dry riesling
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