Heart Of The House

Grilled Fish with Carrot, Yacon & Seaweed Salad

It was cold and windy on Sunday but that did not deter me from visiting our local Winter market at Mapleton. Although there were not many produce stalls,  I did find some local & organically grown Chinese Cabbage (Wong Baak) and Daikon for making Kim-chee, Yacon and Black Radishes, some of which I used to create a Japanese style salad to go with the grilled salmon.

Recipe for Grilled Fish with Orange Honey Glaze

(serves 4)

Ingredients

4 pieces of salmon (or barramundi or snapper) with skin on

For the glaze

2 tbs organic miso hoisin sauce (Spiral Brand)
2 cloves garlic, crushed
2 tsp finely grated lacto-fermented ginger
1 tsp of the fermented ginger juice
1 tsp sesame oil
1 tbs raw honey
juice of 1/2 orange
1 tsp of orange zest

Method

  1. In a bowl, combine all the ingredients for the glaze.
  2. Add fish and marinate in the refrigerator for 30 minutes.
  3. Remove fish and reserve the marinade.
  4. Place fish on grill and cook  for about 5 minutes per side, basting with reserved marinade.
  5. Place remaining marinade in a saucepan, bring to a boil.
  6. Spoon glaze over fish and serve.

Recipe for Carrot Yacon & Seaweed Salad

Ingredients

For the Dressing

1 tsp tamari
½ teaspoon wasabi powder
3 tbsp rice wine vinegar (kombucha or apple cider vinegar)
1 tbsp orange juice
1 tbsp raw honey
½ teaspoon orange zest
1 tsp grated ginger
1 teaspoon sesame oil

Combine ingredients in a bowl and stir until mixed. Set aside.

For the Salad

1 cup  carrot, julienned or shredded
1 cup yacon, julienned or shredded
1/2 cup black radish, julienned or shredded
1/4 cup of lacto fermented ginger
1/4 cup wakame (seaweed), soaked in some warm water to rehydrate
toasted sesame seeds

Method

  1. Place all the ingredients for the dressings in a screw top jar and shake until well combine.
  2. In a large bowl, place all the salad ingredients (except sesame seeds) and mix to combine.
  3. Spoon the dressing over the salad and sprinkle with toasted sesame seeds.

Note:  I buy most of my fish and other seafood from Spanner Crab Noosa. (They have a shop in Noosaville and are at the Noosa Farmers Market every Sunday).  The salmon used in this recipe comes from Yarra Valley Salmon.

Share
Print This Post Print This Post

facebook comments: