Surf Clams with Miso + Citrus Butter, Pickled Cucumber + Radish Salad + Sushi Rice
Prep Time: 35 Minutes
Cooking Time: 10 Minutes
1 x Telegraph Cucumber
6 ea. Radishes (Thinly Sliced)
1 Shallot (Very thinly sliced)
200 ml Rice Wine Vinegar
50 gm Honey
20 ml Light Soy
1 large Pinch Dried Chilli Flakes
1 Lemon (Zest + Juice)
16 ea. Shiso leaves or Mint if not available
Combine the rice vinegar, honey and chilli, soy, lemon zest + juice,
Peel the cucumbers and cut into large segments and place in a mixing bowl. Add the shallot, radishes + Shiso.
Pour over the rice vinegar mixture and allow to marinate for at least 30 minutes before serving.
50 gm Light Miso
10 gm Mild Curry Powder
50 gm Ginger (Finely Chopped)
2 Cloves of Garlic (Finely Chopped)
2 ea. Shallots (Finely Chopped)
1 ea. Lemon + Lime (Zested + Juiced)
200 gm Butter (Softened)
Combine all ingredients, stirring thoroughly to incorporate all the ingredients evenly. Cover and place to one side until required
250 gm Steamed Sushi Rice
For the Clams:
150 mls Rapaura Springs Sauvignon Blanc
30 ea. Clams (Mussels would make a great alternative)
100 gm Spinach or any other Leafy Greens
To Cook the Clams: Place a heavy based pot over a medium heat .
Add the clams to now hot pot and add the wine. Spoon the butter on top of the clams and cover with a tight-fitting lid. Allow the clams to steam until they begin to start opening. Remove the clams from the pot one by one as they begin to open. Discard any clams that do not open. Reduce the remaining liquid by half, add the greens and return the clams to the pot.
Toss all ingredients to combine. Serve the pickled cucumber salad and sushi rice in the centre of the table to be shared
Best matched with Rapaura Springs Reserve Sauvignon Blanc