Seafood and Wasabi Salad
Ingredients
1 packet Vermicelli rice noodles
3 Tablespoons Namida® Wasabi Ginger paste
100 ml Namida® Wasabi Vinaigrette
50 ml Namida® Wasabi Soy Sauce
1 bunch spring onions, diagonally sliced (reserve 2 tablespoons for garnish)
1 Tablespoon black sesame seeds (for garnish)
1/2 cup Asian mixed salad greens
Olive Oil
250 gms (1/2 lb) Swordfish, Kingfish, Tuna, Scallops, and/or Shrimp, divided into four portions (can use any seafood or fish).
1.3 litres of water
Method for Salad
- 1) Bring water to the boil.
- 2) Stir in rice noodles and remove from heat.
- 3) Steep noodles for 3-4 minutes until tender.
- 4) Drain noodles and toss with Namida® Wasabi Vinaigrette.
- 5) Add Namida® Wasabi Ginger paste and all mixed salad greens except for 2 tablespoons of sliced spring onions.
- 6) Combine well.
Method for Seafood
- 1) Paint seafood and fish with Namida® Wasabi Soy Sauce and set aside for 20 minutes to marinate.
- 2) Heat saute pan or griddle over hot flame.
- 3) Lightly coat with olive oil.
- 4) Quickly sear fish or other seafood choice until golden, approx. 1 -2 minutes each side.
- 5) For thicker pieces of fish, you can finish cooking in oven for approx. 2 minutes at 350 deg F (180 deg C).
- 6) Divide greens and noodles on plate and top with fish and seafood.
- 7) Garnish with reserved spring onions and black sesame seeds.
- 8) Serve immediately.