The Gold Coast Bulletin - Gold Coast Eye - - FOOD -

Serves: 4 IN­GRE­DI­ENTS 12 Her­vey Bay scal­lops Salt­wa­ter or 35g sea salt dis­solved in 1 litre of wa­ter 1½ tbsp fish sauce 1½ tbsp rice wine vine­gar 1 tbsp caster sugar 3 tbsp wa­ter 1 clove gar­lic, finely chopped 1 bird’s eye chilli, thinly sliced 1 tbsp lime juice 3 green man­goes, peeled and juli­enned ¼ bunch co­rian­der ¼ bunch mint ¼ bunch Viet­namese mint 1 long red chilli, seeded and thinly sliced 1 tbsp fried shal­lots 1 tbsp crushed roasted peanuts 1 ½ tbsp Yarra Val­ley salmon caviar METHOD Place scal­lops in a small metal bowl, pour over salt wa­ter and re­frig­er­ate overnight to cure. Next, com­bine fish sauce, vine­gar, sugar and wa­ter in a small saucepan. Place over medium heat, bring to a sim­mer, then re­move from the heat. Al­low to cool, then stir in gar­lic, chilli and lime juice. When ready to serve, com­bine green mango, herbs, chilli, fried shal­lots with 4 tbsp of the dress­ing. Re­move scal­lops from brine and thinly slice. Add to salad and give a fi­nal toss. Trans­fer to bowls, scat­ter with peanuts and the caviar. Alas­tair McLeod is the chefowner of Al’FreshCo, al­

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