Rating: NNNNN
WHOSE: Tom Thai
WHERE: Tempo (see listing this page)
WHAT: Sashimi Salad
WHY: Because Thai’s nouveau Japanese style is like no other.
WITH WHAT:
1 lb sushi-grade tuna or salmon, sliced very thin
2 cloves garlic, smashed
1 cup daikon, finely julienned
11/2 cups coarsely chopped arugula
11/2 cups ripe Roma tomatoes, seeded and cut into small cubes
1 cup Thai basil, coarsely chopped
1/2 cup shallots, finely sliced and fried in vegetable oil until golden crisp
6 Thai bird chilies, finely chopped (use less for less heat)
3 tsp white sesame seeds, toasted
1 tsp grated ginger
1/4 cup soy sauce
1/4 cup mirin
1/4 cup extra virgin olive oil
sea salt and pepper to taste
1 lemon
HOW: Rub garlic into a large, round wooden serving platter. Arrange fish in a spiral pattern on platter. Scatter daikon, arugula, tomatoes, shallots and chilies over fish. Combine soy sauce, mirin and olive oil and drizzle over veggies and fish. Garnish with sesame seeds and ginger. Add salt and pepper to taste, and finally squeeze lemon over everything. Serves four as a starter.
