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Appetizer & Snacks

Salad of Moreton Bay Bugs & Brown Rice with Sesame Dressing

 

Sydney Seafood School

by Sydney Seafood School

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Moreton Bay bugs are very similar to Balmain bugs; the position of the eyes is the main distinction with Moreton Bay’s on the edge of their shells and Balmain’s close to the centre. The brown rice gives this dish a lovely nutty flavour, which is enhanced by the almonds and sesame oil.

Serves: 6


INGREDIENTS

 

  • 12 cooked Moreton Bay Bugs Cooked
  • 1 cup brown rice, boiled in salted water until tender
  • 1 bunch green asparagus, trimmed, blanched and sliced (see notes)
  • 6 cups mixed baby salad greens, to serve
  • ¼ cup flaked almonds, toasted (see notes)


Sesame Dressing

  • ¼ cup rice vinegar
  • ¼ cup peanut oil
  • 1 tablespoon sesame oil
  • 1 tablespoon light soy sauce
  • 2 teaspoons grated ginger
  • 1 small red chilli, seeded and finely chopped
  • 1 teaspoon sesame seeds, toasted (see notes)

METHOD

 

Step 1

Make Sesame Dressing: combine ingredients in a screw top jar and shake well. Set aside until needed.

Step 2

Slice bugs lengthways and remove the meat from the shells, remove the digestive tract (grey thread) running down the middle of the tail meat. Cover and refrigerate.

Step 3

Place rice, asparagus and salad greens in a large bowl. Add dressing and toss well to combine. Divide between plates, top with bug tails and sprinkle with almonds.

Notes:
If asparagus is thick and woody, discard the woody bottom section and peel the spears with a potato peeler. Blanch asparagus in well-salted boiling water for 30 seconds to 1 minute, then refresh in ice water, or cold running water, to stop the cooking. Toast sesame seeds and almonds in a dry frying pan for a couple of minutes, tossing gently to prevent them burning, or under a griller (but watch them closely).

Alternative species:
Balmain bug, marron, prawns, redclaw, scampi, yabby.

Recipe supplied by Sydney Seafood School.

Visit www.sydneyfishmarket.com.au/seafood-school/about-sss for more great seafood recipes and cooking tips, answers to frequently asked seafood questions and the full program of Sydney Seafood School cooking classes.

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