Convenient Fish Salad in Scallion Sauce
This convenient fish salad was made with store-bought vacuumed cook fish, and topped with a homely 10-minute scallion sauce.
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This salad takes only 5 minutes to put together, if you prepare all the ingredients beforehand (including washing the salad mix and making the scallion sauce), or about 15-20 minutes if you are doing everything on the same day. Either way, this is a quick & easy salad recipe!
HOMEMADE SCALLION SAUCE
I had a bunch of scallions to use up, so I made a quick pan of scallion sauce. The scallion sauce takes only 10 minutes to make and keeps well in the fridge for 2 weeks – so you can make this scallion sauce in advance for meal prep. The scallion sauce is really nice when spread over cooked fish or chicken.
READY-COOKED FISH FILLET
I found this vacuumed cooked teriyaki fish (buri aka yellowtail) at Kuriya Japanese Supermarket selling at 3 pouches for S$10. They had 3 fish to choose from, and previously I used their cooked saba fish in my ochazuke which was really yummy too! Just like my convenient chicken salad, the main protein was “outsourced” by buying it in the cooked & vacuumed state, for quick meals on busy days.
PUTTING THE SALAD TOGETHER
Just put everything together (salad, fish & toppings) in the salad bowl. I also made a 1-minute sesame-soy dressing, but you can use any instant salad dressing. Spread the scallion sauce over the fish, with some extra sauce on the side to enjoy.
Convenient Fish Salad in Scallion Sauce
As a convenient short-cut, I am using cooked & vacuumed buri (yellowtail) fish fillet cooked in teriyaki sauce. You can try looking for them at Japanese supermarket or convenience shops.
Ingredients:
SCALLION SAUCE
This sauce can be made in advance as part of meal prep, as it can be kept in the fridge for 2 weeks. To use, let the sauce thaw at room temperature or in a hot water bath. It is perfect when spread over cooked fish or chicken or as a sauce condiment.
- 40 ml olive oil (or peanut oil)
- 100 grams chopped Japanese scallions/”negi”/green onions (usebottom white portion)
- 1 tsp grated ginger
- 1 tbsp pure sesame oil
- 1/4 tsp sea salt to taste
- 3/4 tsp chicken seasoning powder to taste; if not using, add more salt to taste
SALAD INGREDIENTS
- 1 serving (40g or more) salad mix washed and spun dry
- 1 piece cooked fish fillet warmed in microwave
- 2 tbsp cooked corn niblets
- any salad toppings (I used sliced cucumber & cherry tomato)
- 1 lemon wedge
- 1 tsp chopped spring onions
- 1-2 tbsp any favourite salad dressing on the side
Directions:
- Make scallion sauce. Heat olive oil and sesame oil in wok, then add chopped scallions (white portion) and grated ginger. Fry scallions briefly until soft and aromatic. Season to taste with salt and chicken seasoning powder. Set aside 1 heaped tablespoon + a small saucer of scallion sauce. Leftovers can be kept in the fridge for 2 weeks.
- Line salad plate with salad leaves. Place fish in the center of the plate. Spread a generous spoonful of scallion sauce over the fish. Garnish with the rest of the salad ingredients. Serve salad dressing & extra scallion sauce at the side.
Cooking Note(s):
- The scallion sauce will be more aromatic with pure peanut oil, but since there is quite a lot of oil used, I personally prefer to use healthy olive oil instead.
- You can use any instant salad dressing in the fridge (my to-go dressing is this calorie-half goma dressing). But on this day, I made a quick sesame-soy dressing as it goes well with the fish.