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Of course mixed seaweed is not a foodstuff that one comes across easily, but if you are, like me, culinary curious and happen across a market stall selling various salted and dried seaweeds the mixed salad is a good one to buy to see if you like it. My sister and I bought 250 grams and I forget how much we paid, it seemed pricey at the time, but that amount makes about 16 portions. The seaweed expandes to more than twice the size when you soak it. Of course it makes a perfect salad to accompany fish.

For 2 portions

60 grams dried seaweed salad – soaked overnight in plenty of cold water

Cucumber – peeled and cut into julienne

6 radishes – sliced

few sprigs of fresh purple basil

1 tablespoon sesame oil

juice of half a lime

Drain the water from the seaweed and rinse the seaweed in more water. Drain and add to the salad bowl together with the rest of the ingredients. Mix well.


For 2 portions

50 grams rice noodles – soak for at least an hour in cold water

1 clove garlic

2 cm square piece of fresh ginger – finely chopped

1 tablespoon peanut oil

6 shiitake mushrooms – sliced

6 oyster mushrooms – sliced

1 tablespoon mushroom sauce

1 tablespoon fish sauce – Nam Pla

Drain the noodles from their soaking water, put back into the container and pour boiling water over them.

In a wok, fry the ginger and garlic in the peanut oil for a couple of minutes, then add the mushrooms. Fry for a few minutes to cook the mushrooms.

Drain the noodles and add to the mushrooms. Mix well then season with the mushroom and fish sauce and mix again.
Vegans may want to omit the fish sauce, in which case add some salt to the dish.

If you are serving the noodles with the Sea Bass in Coconut Sauce, then you can add a spoon or two of the sauce to the noodles to moisten them.