Friday, July 30, 2010

Power salad...Thai-style vermicelli with seared Fiji Albacore

To serve with the donabe rice and miso soup...

I also made a "power" salad dish. It was Thai-style vermicelli salad with seared Albacore. I got the very fresh wild-caught albacore from Fiji at Fish King, so I made the pan-fry and sliced them. Vermicelli was soaked in the very hot water for 5 minutes and cut into bite-size length. Then, it was tossed with some lettuce, blanched snap peas, carrot, red onion, scallion, cilantro, tomato, roasted almond, sesame seeds, donabe-steamed eggs, and jumbo shrimp (pan-fried with dry hot chili, ginger and garlic in sesame oil). What a nicely balanced dish! Here's the recipe for the dressing.

Dressing for Thai-style vermicelli salad

2 tablespoons lemon juice
2 tablespoons lime juice
3 tablespoons nan pla (fish sauce)
1.5 tablespoons agave nectar
some la-yu (hot sesame oil)

1. Whisk together the ingredients.
2. Toss with the salad ingredients.
*You can also whisk together only the first 4 ingredients and drizzle la-yu over the tossed salad at the end.

I love the summer taste.