The Australian Women’s Weekly Food – March 2019

SNAPPERWITH

PICKLEDCUCUMBER

&GINGERSALAD

PREP+ COOKTIME 20 MINUTES

(+STANDING)SERVES 4

FIVEINGREDIENTS

400gbabycucumbers

4 greenonions

½ cup(140g)pickledpinkginger,plus

2 tablespoonsof thepicklingliquid

4 x 200gbonelesssnapperfillets,

skinon

1 cupfreshcoriander leaves

STAPLES

¼ cup(60ml)applecider vinegar

saltandpepper

¼ cup(60ml)oliveoil

1 Thinlyslicehalfthecucumbers

intorounds;cuttheremaining

cucumbersintoribbons.Thinlyslice

greenonions.Placecucumberand

greenonionina mediumstainless

steelorglassbowlwithginger,

picklingliquidandvinegar. Season.

Standfor 15 minutes.

2 Usinga sharpknife,scoreskinon

eachfilletthreetimes.Season.Heat

oilina largenon-stickfryingpan

overhighheat;cookfillets,skin-side

down,for4 minutes.Turn;cookfor

a further2 minutesor until fillets are

cookedthrough.

3 Addcoriandertocucumbersalad.

Servesnapperandsalad,drizzled with

any remaining pickling juices.

SOBANOODLE
& TUNASALAD
PREP+ COOKTIME 10 MINUTES SERVES 4

FIVEINGREDIENTS
400gbabycucumbers(qukes)
600gsashimi-gradetuna
270gdriedsobanoodles
1½cups(360g)frozenshelled
edamame
½ cup(125ml) sushi seasoning

STAPLES
oliveoil
salt

1 Trimendsfromcucumber;using
a mandoline,V-slicerorknife,cut
halfthecucumbersintorounds and
the other half into ribbons.

2 Heat1 teaspoonoilina large,

heavy-basedfryingpanoverhigh

heat.Seasontunawithsalt;cookfor

30 seconds,turningonallfoursides,

oruntilbrownedontheoutsideand

rareinthemiddle.(Ifyouprefer,

cookthetunafora littlelongerfor

medium-rare.)Coolslightly; cut into

1cm-thickslices.

3 Bringa largesaucepanofsalted

watertotheboil.Addthesoba

noodlesandedamame;cookfor

3 minutesoruntil noodles are just

tender.Drain.

4 Placenoodlesandedamamein

a largebowlwithcucumber,sushi

seasoningand2 tablespoons oil; toss

gentlytocombine.

5 Servesobasaladin bowls topped

with sliced tuna.

72 #COOKWITHTHEWEEKLY