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Ant & Dec's Japanese feast
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Total Time:
10 minutes
"Simple Japanese recipes for beginners to enjoy at home."
Ingredients:
  • 120 g sushi-grade salmon fillet from sustainable sources
  • ½ tablespoon olive oil
  • ½ tablespoon sesame oil
  • ½ tablespoon toasted sesame seeds
  • ½ a fresh red chilli
  • mouli cress
  • ponzu (non-alcoholic versions are available)
  • 2 cloves of garlic
  • vegetable oil
  • 4 fresh scallops roe discarded, from sustainable sources
  • yuzu juice
  • shiso leaf optional
  • ½ a pomegranate
  • 1 punnet purple shiso cress or mooli cress
  • extra virgin olive oil
  • 100 g sushi-grade tuna from sustainable sources
  • ½ a clove of garlic
  • 1 teaspoon reduced-salt dark soy sauce
  • teaspoon yuzu
  • 1 lime
  • 1 fresh red or yellow chilli
  • 1 handful of micro coriander
  • olive oil
Instructions:
  • FOR THE SALMON - Slice salmon into 1cm-thick slices and place on a plate. - Heat oils in a pan until sizzling, then pour over the salmon. Sprinkle sesame seeds on top. - Slice chilli and trim cress, then scatter over the salmon. Drizzle with ponzu. FOR THE SCALLOPS - Peel and slice garlic. Fry in 2 tablespoons of vegetable oil until crisp. Drain on paper towels. - Slice scallops lengthways into about 5 slices each. Arrange on a plate and drizzle with 1 tablespoon of yuzu. - Roll and slice shiso leaf. Scatter over scallops with pomegranate seeds and a squeeze of juice. - Finish with a few drops of yuzu, micro herbs, crispy garlic, and a drizzle of olive oil. FOR THE TUNA - Cut tuna into ½cm slices and arrange on a plate. - Grate garlic into a paste and dab a little onto each piece of tuna. - Drizzle with soy sauce and yuzu, then zest with lime. Slice chilli and add on top with micro coriander and a drizzle of olive oil.

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