Sashimi and Togarashi Watermelon Salad
The perfect summer lunch, for me at least, will involve a table outdoors, with dappled, elements of shade, people I enjoy eating and drinking with and light lovely flavours that capture the essence of the season. This is generally why Ilean towards seafood and the vast, crimson-flesh of watermelon – these say summer at first bite. This salad works best when the elements are thrown together when you are ready to eat. I’ve used kingfish and wild salmon here, but any fresh sashimi-grade fish will work for this dish.
300g mixed sashimi grade fish, thinly sliced (I used kingfish and salmon)
½ bunch mint, leaves pulled
½ bunch coriander, leaves pulled
½ small watermelon, skinned, flesh cut into cubes
1 tsp togarashi pepper or to taste*
2 tbsp fish sauce
Juice of 1 lime
1 ½ tbsp. caster sugar
Toss fish, herbs, shallot and spring onion in a bowl to combine. In a separate bowl add the watermelon cubes and togarashi pepper, tossing gently to coat. Peppers vary in strength depending on the brand so I suggest a slowly slowly approach, testing as you go until you get a light smoky and slightly fiery taste to contrast with the sweetness of the watermelon. Once coated add to the bowl with the fish and berbs.
Combine the dressing ingredients in a small bowl and whisk until sugar has dissolved. Drizzle dressing over, toss to coat and serve.
To make a heartier meal, this salad also works really well with some steamed rice.
* Togarashi pepper is available from Asian grocers