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250g vermicelli rice noodle
400g fresh tuna or saku tuna Seed mix
50g red onion (finely sliced)
1 red chilli (finely sliced)
10g fried shallot
10g peanuts (toasted)
1 broccoli head (cut into florets)
50g green bean round (sliced)
20g shelled edamame
NHAM JIM DRESSING – makes 400ml
2 garlic cloves
50g coriander*
150g palm sugar
250ml fresh lime juice
50ml fish sauce
25g red chilli
*For the dressing we are only using the roots of the coriander. Pick and set aside the leaves for garnish, discard the stalks. Wash off any dirt.
SEED MIX
50g white sesame seed
25g black sesame seed
15g white chia seed
25g linseed
30g sunflower seed
1. Nham jim - Blend garlic, coriander root and chilli until smooth. Add palm sugar and blend again. Mix in the lime juice and fish sauce and set aside.
2. Place the vermicelli in a bowl and pour enough boiling water to cover. Soak for 2 minutes, then drain and refresh under cold water, drain again. 3. Mix all ingredients of the seed mix together. Roll the tuna in the seed mix, pressing the seeds so they stick securely to the tuna.
4. Have a container of iced water at the ready, then heat a pan with vegetable oil until it is just beginning to smoke. Sear all sides of the tuna, roughly 30 seconds each side. Then place in the ice water, remove after 5 minutes. Using a clean and dry kitchen towel dry tuna then slice evenly. We cut ours approx. 5mm thickness.
5. Blanch the broccoli, green beans and edamame in boiling water for 1-2 minutes then cool in ice water and drain.
Photos by @sophieandreassend
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