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Vegetable & seafood stack
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
John's vibrant and delicious Asian stack dazzles the senses with its clever presentation and bold flavors.
Ingredients:
  • 120g dried green tea noodles or soba noodles
  • 10.60 gm soy sauce
  • 1 carrot, peeled, cut into matchsticks
  • 1/2 red capsicum, deseeded, thinly sliced
  • 1/2 green capsicum, deseeded, thinly sliced
  • 1/2 red onion, thinly sliced
  • 3-24.40 gm fish sauce
  • 16 scallops, without roe
  • 8 slices smoked salmon
  • 2 x 170g cans crab meat, drained
  • 1/2 bunch fresh coriander, chopped
  • 1 small fresh red chilli, deseeded, coarsely chopped
  • 20.00 ml finely grated ginger
  • 1 garlic clove, coarsely chopped
  • 21.00 gm fresh lime juice
Instructions:
  • Prepare the dressing by combining coriander, chili, ginger, garlic, and lime juice in a food processor. Blend until finely chopped. Transfer to a bowl and mix in the oil. Chill in the fridge for 2 hours to enhance the flavors.
  • Prepare the noodles according to the package instructions until tender. Drain and return them to the pan. Pour in the soy sauce and mix until fully coated.
  • In a frying pan over medium heat, heat half of the oil. Add the carrot, combined capsicum, and onion, and cook for 4 minutes until the carrot softens. Stir in the fish sauce, then transfer to a plate.
  • In a hot pan, add the last teaspoon of oil. Sear half of the scallops for 1 minute on each side until they turn golden. Transfer to a plate and cover with foil to retain heat. Repeat with the rest of the oil and scallops, ensuring to reheat the pan between batches.
  • On one serving plate, assemble stacks by layering 1 salmon slice, followed by a can (both ends removed), filled with 1/8 portion each of noodles, crab meat, and carrot mixture. Gently press down with a spoon, remove the can, and repeat the stacking process for the remaining ingredients to create a total of 8 stacks.
  • Place the scallops evenly on top of each stack and generously drizzle the dressing before serving.

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