This is an appetiser that is sophisticated, yet clean-tasting and full of well-loved laksa flavours. Every mouthful is rich with the soft and silky texture of raw salmon, followed by a sharp crunch of marinated zucchini.
Recipe serves 10-12
Preparation time: 20 minutes
Cooking time: No cooking required
500g sashimi quality salmon, sliced thinly
1 small bunch laksa leaves
1 cup of light olive oil
1 teaspoon salt
1 small zucchini
1 tablespoon vinegar or more according to taste
1 teaspoon salt
1 teaspoon sugar
½ cup of water
1. Lay out the salmon on a platter. Cover with cling film and chill till serving time.
2. Using fresh leaves only, place laksa leaves in a chopper, add oil and salt and process into a smooth emulsion. Taste and adjust seasoning if needed. Cover till needed.
3. Wash zucchini. Use a potato peeler to obtain long ribbons from the vegetable.
4. Make up solution with vinegar, water, salt and sugar. Adjust to taste and marinate zucchini in this solution. Leave chilled. Before serving, drain and squeeze dry.
5. Place a mound of drained zucchini in the middle of the plate of salmon and drizzle laksa oil all over the fish.
Food writer and author of eight cookbooks – ‘Mad, Madder and Maddest About Food’, ‘Home Cooking’, ‘Singapore Heritage Food’, ‘Taste, Eat to Live’ and ‘Modern Nonya’ – Sylvia Tan has covered every cuisine, from home-cooked Singapore food and healthy Asian to Peranakan cooking. Her column ‘Eat to Live’ in The Straits Times focuses on healthy cooking. A former deputy news editor for The Straits Times newspaper, she is frequently called upon to write and gives talks on Singapore food heritage. She is now a freelancer.