Ingredients
- 1 cup Tuna Belly diced, cooled
- 1 cup Ahi Tuna diced, cooled
- 1 cup Coho Salmon diced, cooled
- 0.5 cup Squid cooked
- 4 pieces Scallop
- 2 Tbsp Smelt Roe
- 4 Tbsp Fish Sauce
- 4 Tbsp Fresh Lime Juice
- 3 Tbsp Granulated Brown Sugar
- 2 Tbsp Roasted Rice Powder Optional
- 2 tsp Dry Chili Flakes
- 1 cup Cucumber diced
- 0.5 cup Green onion finely chopped
- 0.5 cup Red Onion minced
- 2 Tbsp Mint and lime leaves shredded
Spiraled Daikon, Shiso, Green Leaf Lettuce, Green Sprouts, Pickled Ginger as garnishing
Instructions
Dice all fish fillets, sear scallop and keep them cool.
Prepare diced cucumber, chopped green onion, minced the red onion, shredded lime leave, and torn mint.
Prepare sauce by mixing fish sauce, brown sugar, lime juice, Kao Kua, chili flake and stir with a whisk until dissolved.
Mix number 1-3; all fish, herbs, vegetables, smelt roe and sauce together.
Based with lettuce, shiso, and daikon. And, topped with seared scallop, green sprouts, also garnished with spiraled daikon, pickled ginger, and cilantro.