pickled turnip and snapper salad

with puffed rice wakame toasted sesame

  • 4 bunches baby blush and white turnips+
  • ¼ cup puffed brown rice
  • 2 tablespoons dried chopped wakame
  • 1 tablespoon toasted sesame seeds
  • 400g sashimi-grade snapper, thinly sliced 
  • 1 tablespoon finely chopped chives
  • extra virgin olive oil, to serve

green chilli pickling liquid

  • ½ cup (125ml) rice wine vinegar
  • 1 long green chilli, thinly sliced
  • ¼ cup (55g) white (granulated) sugar 
  • 2 tablespoons water
  • 1 tablespoon sea salt flakes
  1. To make the green chilli pickling liquid, place the vinegar, chilli, sugar, water and salt in a small saucepan over high heat and bring to the boil. Reduce heat to low and cook for 5 minutes. Strain, discarding the chilli, and place the liquid in a large bowl. Add the turnips and refrigerate for 30 minutes to pickle.
  2. Place the puffed rice, wakame and sesame seeds in a small food processor and process until finely chopped. Set aside.
  3. Divide the snapper between 4 plates. Remove the turnips from the pickling liquid, reserving the liquid, and divide between plates. Top with the puffed rice mixture and chives. Drizzle with a little of the pickling liquid and oil to serve. Serves 4. 

+ If you can’t find baby blush turnips, you can use thinly sliced baby white turnips instead.

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