Martin Yan’s New Year Fish Salad
1/2 cantaloupe or 1/4 honeydew melon
1/4 cup thinly sliced sweet pickled ginger
1 medium carrot, shredded
3-inch wedge (113 grams.) jicama, shredded
3 to 4 tablespoons cooking oil
1 teaspoon sesame oil
3 tablespoons plum sauce
1 tablespoon sesame seeds
170 grams salmon fillet
170 grams firm white fish fillet, such as sea bass
1 tablespoon lime juice
1 tablespoon cooking oil
1/2 teaspoon white pepper
1/4 cup chopped roasted peanuts1 green onion, slivered
Getting ReadyPeel melon and cut into crescents. Segment grapefruit by cutting away the peel and white pith; cut and lift out segments. In a bowl, combine melon, grapefruit, ginger, carrot, and jicama.
ombine dressing ingredients in a small bowl. Place sesame seed in a small frying pan over medium heat; cook, shaking pan continuously, until lightly browned, which should take 3 to 4 minutes. Immediately remove from pan to cook.
Remove skin and bones from fish. Thinly slice fish across the grain to make pieces about 1 by 2 inches. Fan slices on a serving platter, alternating pink and white fish. In a small bowl, combine lime juice, oil, and white pepper. Putting it togetherDrizzle lime juice mixture over fish.
Mound salad mixture in centre of fish. Spoon dressing over the salad. Garnish with peanuts, sesame seed and green onion.