This quick clam salad adds a sweet Vietnamese dressing to balance out fresh herbs and tangy pomelo.
- 24 Surf clams cleaned and sliced in half horizontally, lengthways [see Note]
- 1/2 small pomelo or grapefruit torn into segments
- 8 cherry heirloom tomatoes halved
- 1 small red radish sliced finely
- ¼ small fennel bulb finely sliced
- ¼ small red onion finely sliced
- 6 leaves sawtooth coriander, finely sliced
- 1 small handful of mixed torn leaves of mint, perilla and Vietnamese mint
Vietnamese Sweet fish sauce
- 3 tbsp fish sauce
- 3 tbsp rice wine vinegar
- 2 tbsp of caster sugar
- 2 tbsp of pickled chilli
- 125ml water
- 1 lime, juiced
Dressing and garnish
- 4 tbsp sweet fish sauce (recipe follows)
- fried Asian shallots
- pinch of baby cress lettuce
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the fish sauce, rice wine vinegar, caster sugar and water in a saucepan and mix well. Bring the ingredients to the boil, then remove from the heat and allow to cool. Stir through the pickled chilli and lime juice.
Mix the salad ingredients in a bowl. Arrange the salad on a serving plate. Drizzle the sweet fish sauce evenly over the Surf Clam salad and finish the dish by garnishing the salad with the fried shallots and baby cress.
- You can use regular clams or pippies if surf clams are not available. Also steam for only 2 minutes as regular clams aren’t necessarily sashimi grade like surf clams.
Photography by Alan Benson. Styling by Lynsey Fryers. Food preparation by Tammi Kwok.