Antonis Nicolaoy

Varoshiotis Seafood Restaurant

Indochine Seafood Salad
Serves 4

1 kg seafood assortment
350g selection of salad leaves
200g egg noodles
For the dressing
20ml cider vinegar
20ml rice vinegar
40ml soy sauce
40ml ketchup
40g light brown sugar

l For the dressing, put all the ingredients into a saucepan and bring to the boil. Let it simmer until it starts to thicken.
l Cook egg noodles following the instructions on the packet. Strain and leave to cool.
l Wash all the shellfish well and poach for 3-4 minutes. Boil the rest of the fish in water until cooked, leave to cool before using.
l In a large bowl, mix the salad leaves and toss with half of the dressing; divide between the plates.
l Toss fish with cooked noodles and the remaining dressing. Divide between plates and top salad leaves.

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