- 200 g fish mint stems, broken into 4 cm lengths (or lotus stems)
- 8 fried tofu cubes
- 1 handful of chopped mint leaves
- ½ cup coriander, roughly sliced
- ½ cup garlic chives, roughly sliced
- ½ cup red peppers, finely sliced
- 3 tbsp light soy
- 2 tbsp black vinegar
- 1 tbsp brown sugar
- 2 spring onions, sliced
- ½ tsp dried chilli flakes
- 3 garlic cloves, diced
- 4 cm piece of ginger, finely sliced
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.
To make the dressing, in a bowl, combine the light soy sauce, black vinegar, brown sugar, spring onion, chilli flakes, garlic and ginger. Stir well and set aside for a few minutes to infuse.
In a large mixing bowl, combine the fish mint stems, tofu, mint, coriander, garlic chives and red peppers. Add the dressing and toss to combine.
Transfer to a serving platter.
• Black vinegar is made from glutinous rice and malt, that is then aged. It has a complex, smoky, rich, malty flavour.