Tangy Seafood Salad (with chilli citrus dressing) - from 09 Australian Calendar

[I Love Bimby!]

Name of Recipe:Tangy Seafood Salad (with chilli citrus dressing)
Number of People: not sure - if someone could let me know after they make it that would be great - thanks

Ingredients:
1kg mixed seafood including: Tasmanian salmon fillet; prawns, scallops with roe and other white fish filet of choice
1/2 red oinion
2 avocados, stone removed and sliced (optional)
Fresh baby spinach or salad greens of choice

Dressing Ingredients:
Zest and juice of 2 oranges
Zest and juice of 2 lemon
Generous handful coriander
Few sprigs continental parsley
4 spring onions
1 green chilli
2 tbsp sweet chilli sauce
50g fish sauce
150g olive oil
Dash rice wine vinegar
Sea salt and raw sugar to taste


Preparation:
Chop all fish fillets into square chunks approximatly 3cmx3cm in size. Divide seafood between Varoma dish and tray and cook for 20-25 minutes at Varmona Temprature on speed 1 or until cooked. Place fish into Thermoserver or insulated bowl and set aside.

Make dressing by placing citrus zest into clean and dry TM bowl and grating for 10-20seconds on speed 7.  Remove large pieces of zest that may be left.  Add herbs and chilli and chop for 5-10 seconds on speed 7.  Add all remaning ingredients and set dial to closed lid position and pulse mixture 2-3 times on Turbo (don't overmix or you will get an emulsion rather than a dressing).

Pour dressing over steamed seafood and leave for a few minutes for flavours to absorb.

Dress each plate with salad greens, sliced onion and avocado. Add steamed steafood.

Drizzle with more dressign and serve with lemon wedges and steamed rice.

Photos:

Tips/Hints:

Members' comments
Thermomixer - I would make the sauce first so that the fish doesn't need to sit around.

Katya - I cooked this last night and it was really tasty - I served it with a salad made from baby spinach leaves, pea shoots and samphire.  YUM! I only did half the quantity of fish and sauce (for 2 of us) and have the following comments:

1.  The cooking time for the fish is way too long.  I did a mixture of salmon, cod, queen scallops and prawns and cooked them for about 12 minutes which was still too long.  It would have been better if the salmon and cod were added later as they were mushy (but still very tasty)

2.  There was twice as much sauce as we needed so if I did it again, I would do quarter of the quantity of sauce and half of fish.

3.   I followed Thermomixer's suggestion (thanks for that Thermomixer!) and did the dressing/sauce first and then the fish.   I also put the fish "remains" into the water while steaming the fish and so have some lovely fish stock as well.

berringamababe - YUMMY, it is 35 c today and this was the perfect meal on Melbourne Cup Day.  My daughter said can we have this again tomorrow. I used marinara mix and steamed on varoma setting coooked the fish for 3 Min's before putting in mussels and prawns,  finally cooking the calamari for the last 2 Min's.  I also added a little ginger with the zest and halved the sauce recipe and was still to much.

[Thermomixer]

Thanks again ILB - think that being "contrarian" - I would make the sauce first so that the fish doesn't need to sit around - sorry for those of you who bought a Thermomix and got 2 Thermoservers - cook some rice and put that in the Thermoserver.

[I Love Bimby!]

I thought that a bit strange too TMXER. However not being a seafood eater, I had presumed that maybe the fish stuff was slightly undercooked and would continue to cook in the Thermoserver (what wonderful things they are  - just stirring you Thermomixer). 
Thanks for your advice.
If you want to modify accordingly feel free to 

[Katya]

Thanks for posting this recipe.  It looks fantastic and I plan to prepare it as soon as our weather shows any signs of recognising that it is summer here 

[Katya]

I cooked this last night and it was really tasty - I served it with a salad made from baby spinach leaves, pea shoots and samphire.  YUM!

I only did half the quantity of fish and sauce (for 2 of us) and have the following comments:

1.  The cooking time for the fish is way too long.  I did a mixture of salmon, cod, queen scallops and prawns and cooked them for about 12 minutes which was still too long.  It would have been better if the salmon and cod were added later as they were mushy (but still very tasty)

2.  There was twice as much sauce as we needed so if I did it again, I would do quarter of the quantity of sauce and half of fish.

3.   I followed Thermomixer's suggestion (thanks for that Thermomixer!) and did the dressing/sauce first and then the fish.   I also put the fish "remains" into the water while steaming the fish and so have some lovely fish stock as well.

[Thermomixer]

Thanks Katya - love that you can source samphire - is that available fresh in the UK? or do you source it from the seaside?

Something I noticed is that there is no amount of water specified to steam the fish/seafood.  Probably 600ml would be correct and it is likely to only take 8 to 10 minutes to really cook them.  So, yes once in the Thermoserver it would be well overcooked.

Still sounds like a great combination - thanks for trying it.

[Katya]

Samphire can be found here from about June to September.  I live nowhere near the sea so it has been impossible to source but a wonderful new fresh fish shop has opened and I went there yesterday and found it.   Just had to buy it and some fish to try this recipe.   Both a great success although I still have a load of the sauce left and am not sure if it will freeze ok or not.

I used about 500 ml of water which was fine.  I am not sure of how the volume of water would affect the cooking times (if indeed it does).  Perhaps someone with your knowledge and wisdom could advise ( )

[Thermomixer]

The main point with cooking times and volume of water is that the times published for cooking should be from when the machine is set to cook with cold tap water.  The recipes are sort of set and forget - the alarm will sound when it's finished.

If you have 1.5 litres of water, it will take longer to get to 100 degrees when the steam starts to cook the fish.

If you only place 500ml in then it will cook faster.

The demonstrators may know what the formula is to check how well the TMX is working ?  It is something like - it should take 4 minutes for 800ml water to reach 100 degrees???  Does anybody know???

Did you time the cooking from the start or from when it reached Varoma temp?

Also, if you place the larger, slower cooking chunks in the base and softer, faster cooking pieces in the tray that helps too.

[Katya]

Thanks - I should have thought it through a bit more.  I guess with more water, the fish sits around getting warm but not steaming for longer and it would be better to use less water so it gets to steam temperature quicker.

I did it from cold.... I did mean to heat the water up first but didn't realise you needed to set a time to do so - it kept shutting off the temperature.  DOH!!  But I know now.   (Like I also know now that the kneading button doesn't work if you set it to anything greater than  ) - another time that I was convinced I'd broken my machine!)

Good tip about the slower cooking pieces on the bottom - I'll use that next time. 

[I Love Bimby!]

You're not the only one with the kneading button issue - I had a customer recently that thought the same. Easily done.

Re the water - I haven't really measured it and I'm not aware of a particular formual/table thermomixer but HO might have something?

In our biefing instructions for a new customer we are to clean the bowl with 500ml tap water and 50ml of water at 100C for 5 mins. To date - the temp has never reached 100C in this time. Usually about 7 mins will bring it up to 100C.

[Thermomixer]

I did it from cold.... I did mean to heat the water up first but didn't realise you needed to set a time to do so - it kept shutting off the temperature.  DOH!!  But I know now.   (Like I also know now that the kneading button doesn't work if you set it to anything greater than  ) - another time that I was convinced I'd broken my machine!)

Do you have a consultant to help you with basics?  A lot of things posibly should be covered in ILB's handout - Thermomix for Dummies.

Great to see others have the same problems - just wish more users knew about the help they could get here ,  unless they are all so smart that they don't need help. 

[Thermomixer]

Re the water - I haven't really measured it and I'm not aware of a particular formual/table thermomixer but HO might have something?

The technicians should have some standard - the Italian site had something, but can't remember.

Hope we can get some info from HO

[berringamababe]

YUMMY, it is 35 c today and this was the perfect meal on Melbourne Cup Day.  My daughter said can we have this again tomorrow.

I used marinara mix and steamed on varoma setting coooked the fish for 3 Min's before putting in mussels and prawns  finally cooking the calamari for the last 2 Min's
I also added a little ginger with the zest and halved the sauce recipe and was still to much.

[cookie1]

Perfect for the heat and Melbourne cup  day.