Herbed And Spiced Sashimi With Ginger Cabbage Salad - cooking recipe

Ingredients

2 tbsp white sesame seeds
1 tbsp black sesame seeds
2 tsp coriander seeds
1 tsp sea salt
1/2 tsp cracked black pepper
2 tbsp finely chopped fresh chives
1 (10.5 oz) piece sashimi tuna, cut into 3 pieces (2 inches thick)
1 (10.5 oz) piece sashimi salmon, cut into 3 pieces (2 inches thick)
7 oz green beans, trimmed, thinly sliced
6 None red radishes, trimmed, cut into matchsticks
8.5 oz Chinese cabbage, finely shredded
6 None spring onions, thinly sliced
5 oz bean sprouts
1 cup fresh cilantro leaves
None None FOR THE GINGER DRESSING
3/4 inch piece fresh ginger, grated
2 tbsp rice vinegar
2 tbsp vegetable oil
2 tsp sesame oil
1 tbsp mirin
1 tbsp soy sauce

Preparation

Dry-toast seeds in a small frying pan, stirring, until fragrant. Let cool then crush using a mortar and pestle. Transfer to a large bowl with salt, pepper and chives.
Roll each piece of fish in seed mixture then wrap, individually, in plastic wrap. Chill until required.
Boil, steam or microwave green beans until just tender. Rinse under cold water until cool then drain. Transfer to a large bowl along with radishes, cabbage, spring onions, bean sprouts and cilantro leaves.
To make the ginger dressing, whisk together all ingredients. Season. Pour 1/2 over salad and toss to combine.
Unwrap fish and slice thinly. Divide fish and salad between serving plates and drizzle with remaining dressing.