Recipe of the month

There are two recipes this month.

(Items in brown are available from our shop.)

Crab and wakame seaweed salad ( Kani to wakame no sunomono )

Ingredients (4 servings)

• 10 cm cucumber
• ½ tsp    salt
• 2 tsp     dried wakame seaweed flakes – soak in lukewarm water for 10 minutes, then drain well.
• 300 g   white crabmeat
• 2 tbsp   Japanese rice vinegar
• 1 tbsp   Japanese shoyu soy sauce or tamari soy sauce
• 1 tsp     sugar

Method

1. Cut the cucumber lengthwise and scoop out the seeds.
   Cut them lengthwise again.
2. Slice the cucumber as thin as possible. Sprinkle the slices with salt and
   leave for 15 minutes. Squeeze as much of the liquid out as you can.
3. Mix the rice vinegar, shoyu or tamari and sugar in a bowl.
   Add the cucumber slices, wakame seaweed and crabmeat to the bowl
   and mix gently.
4. Arrange the salad in individual dishes and serve.

Cooked prawns are a nice alternative to the crabmeat.

Serving Suggestion

This refreshing Japanese salad makes a lovely starter.

Teriyaki salmon ( Sake no Teriyaki )

Simple, light and delicious.

Ingredients (4 servings)

• salmon steaks
• 4 tbsp. tamari soy sauce
• 4 tbsp. mirin sweet Japanese seasoning
• shichimi togarashi Japanese seven spice powder
• lemon juice
  

Method

1. Put the tamari and mirin in a saucepan and bring to the boil.
2. Reduce the heat and simmer gently for 3 minutes.
   Leave the sauce to cool to room temperature.
3. Marinade the salmon steaks in the sauce for 20- 30 minutes, then cook
   (either in an oven, grill, or frying pan) for 5 minutes each side.
4. Sprinkle with the shichimi togarashi powder and lemon juice.

The recipe also works beautifully with monkfish, sea bass, bream or prawns.

Serving Suggestion

Serve with steamed and buttered new potatoes and lots of salad leaves.
Divine.

Fishmonger in Shrewsbury : Barkworths Seafoods, Market Hall Tel 01743 352138