Salads offer endless creative possibilities. Elevate your starters with this vibrant Japanese radish salad featuring fresh raw fish, blending crisp textures and bold Asian flavors.
Serves 4 as a starter
Prep time: 20 minutes
Ingredients
• Juice of 1 lime
• 4 tbsp rice vinegar
• 5 tbsp mirin (rice wine)
• 2 tbsp soy sauce
• 1 tbsp chili oil
• 250 g radishes, with leaves
• 2 spring onions
• 400 g butterfish fillet or other firm white fish
Instructions
Whisk together the dressing: lime juice, rice vinegar, mirin, soy sauce, and chili oil.
Clean the radishes, finely chop the leaves, and halve or thinly slice the radishes. Slice spring onions into 4-5 cm strips. Pat the fish dry and cut into thin slices.
Arrange the fish, sliced radishes, spring onions, and chopped leaves on plates. Drizzle with the dressing and serve immediately.
Enjoy your meal!
Text: Loes van de Mosselaar | Recipe and image: www.stockfood.nl
