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Raw Fish Salad

The light and flavoursome salad is a real crowd pleaser.


  • For the dressing

  • 1 teaspoon unsalted butter

  • 80 ml (2 1/2 fl oz) grapeseed oil

  • 50 g (1 3/4 oz) young ginger, minced

  • 65 g (2 1/4 oz) garlic, minced

  • 1 teaspoon chilli bean paste (dou ban jiang)

  • 50 ml (1 3/4 fl oz) dry sherry

  • 1/2 bunch (about 5) scallions (spring onions), thinly sliced

  • Sugar to taste 

  • For composing the dish

  • 1 tablespoon sea salt

  • 300 g (10 1/2 oz) striped trumpeter fish fillets, skin off

  • A little light soy sauce to season


  • For the dressing::

  • 1.

    Soften the butter in a saucepan over medium high heat. Add the oil and when hot, stir in the ginger and garlic. Cook gently until soft and the flavours mellow. Season with salt and white pepper. Add the chilli bean paste and fry until fragrant. Add the sherry and cook until the mixture becomes syrupy. Stir in the scallion but don’t overcook them as this will draw out moisture into the mixture. Season generously with salt and white pepper, and sugar to taste. Leave at room temperature for about 30 minutes to allow the mixture to mature.

  • To prepare the trumpeter fish::

  • 1.

    Gently rub the salt onto the fish fillets. Leave for 30 minutes then wipe off the excess with a damp paper towel. Don’t rub hard as it will damage the flesh. When ready to assemble the dish, slice the fillets into paper thin slices across the grain of the fish.

  • To assemble the dish::

  • 1.

    Dress the fish with some soy sauce. Divide the slices of fish among individual serving plates. Place spots of the dressing on the fish. Garnish with fragrant leaves such as Vietnamese mint, salad burnet, coriander leaf.


You can check out Chow Bar & Eating House at Taste Sydney.

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