Scallop & cuke carpaccio / Plum carpaccio with green Nahm Jim & finger lime
The fab thing about a carpaccio is that you can pretty much carpaccio anything – meat (the best-known being an eye-fillet), fish, seafood, fruit and veg! Here I’m offering two options – one with Aussie scallops and baby cucumbers (cukes!) and the other with firm plums, such as Croc Eggs. Think of it as the firm-fleshed fish in the fruitbowl! The key is to use a sharp knife and slice against the grain for the best mouthfeel, as you might sashimi. The Nahm Jim, a vibrant Thai green sauce traditionally served with seafood, could easily be made days in advance and shaken up when it’s time to serve. I’ve used Fysh sauce in the dressing so that the plum version is perfect for planty eaters – and you could always make both for one meal so that people can help themselves, as I’ve done. You’re welcome to make your Nahm Jim even hotter by leaving the seeds and membrane in with the chilli flesh, cooled down with the richness of the coconut cream. I like to use the coconut cream you can buy in a tetrapak because I find it has the sweetest flavour and creamiest finish. Dress the plums just before serving. Serve chilled on a hot summer’s day for a refreshing(ly!) easy talking point.
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Ingredients
For the scallops
- 8 Aussie Scallops sliced in half horizontally
- 4 Baby cukes sliced into fine discs
For the plums
- Firm plums sliced finely across the cheeks
Green Nahm Jim
- 1 long green chilli deseeded unless you like the heat
- 2 cloves garlic
- ¼ bunch coriander root or stem if yours are rootless
- ½ tbsp caster sugar
- Zest and juice of 1 big lime or 2 smaller ones
- 1 tbsp fysh sauce
Final bits and bobs
- ¼ cup coconut cream
- 1 red shallot finely sliced with the grain
- 2 stalks’ worth of Thai basil leaves
- 2 stalks’ worth of coriander leaves
- Makrut lime leaves very thinly sliced
- Micro purple basil optional but excellent
- 1-2 lime cheeks / finger lime
Instructions
- Make your green Nahm Jim by combining the chilli, garlic and coriander in a food processor and blitzing. Add in the rest of the ingredients and give it a quick whiz. Taste and adjust for the balance of salty and sweet. This can be made the day before.
- Finely slice the scallops and baby cukes, or your plums along the cheek either side with a very sharp knife. Once sliced, lay flat onto a large round platter. Just before serving, sprinkle with shallots, drizzle over the dressing and coconut cream, and top with herbs and lime cheeks/finger lime.
