Sea Lettuce Salt, Sesame Dressing and Chrysanthemum

On Tuesday, February 26th, 2013


  • 2 well-chilled skinless John Dory fillets
  • 1 cup (loosely packed) chrysanthemum leaves (see note)
  • 1 tsp pickled ginger, thinly sliced

Sea lettuce salt

  • 1 tsp dried sea lettuce flakes (see note)
  • 2 tsp toasted sesame seeds
  • ½ tsp sea salt flakes

Ginger soy dressing

  • 65 ml peanut oil
  • 25 ml Healthy Boy soy sauce (see note)
  • 25 ml ginger vinegar (see note)
  • 1 tsp white balsamic

Preparation method

Serves 4

Prep time 10 mins

Steve Feletti, the oyster man behind Moonlight Flat Oysters in Batemans Bay, dries sea lettuce for us, and it’s amazing. It’s an umami bomb.”

For sea lettuce salt, combine ingredients in a small bowl and set aside.

For ginger soy dressing, whisk ingredients in a bowl, season to taste with sea salt and freshly ground white pepper and set aside. Makes 120ml.

Slice John Dory fillets into 2mm-thick long strips and arrange on a chilled plate. Dress chrysanthemum leaves in a bowl with a few drops of ginger soy dressing, then scatter over and around fish with pickled ginger. Drizzle with 2 tsp ginger soy dressing (or to taste), season to taste with sea lettuce salt and serve. Remaining ginger soy dressing will keep refrigerated for 2 weeks.

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