For the salad:
½ pound bay scallops
½ pound black cod, cut into small cubes
½ pound squid, cleaned and cut into thick rings
⅓ pound shrimp, cleaned and cut into small pieces if they're large, or left as is if small
5-6 ounces plum or cherry tomatoes, sliced in half
¼ cup thinly sliced red onion
½ cup cucumber
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons crispy shallots
Green leaf or butter lettuce for garnish/lining the plate
For the dressing:
¼ cup fresh lime juice
¼ cup fish sauce
3 tablespoons palm sugar syrup
1 garlic clove, finely chopped
1 tablespoon finely chopped ginger
freshly ground pepper
a few pepper flakes
For the poaching water:
6 cups water
¼ cup mirin
1 lime thinly sliced
¼ onion, sliced
5 slices of ginger
1 tablespoon kosher salt
Prepare a ice water bath. Bring the poaching water to a boil. Use a colander or large mesh spoon or skimmer to poach each of the seafood items separately. The bay scallops and black cod take maybe 60 seconds or less and the squid and shrimp maybe only about 30 seconds. After poaching, immediately put each item into the ice water bath to stop cooking.
Drain and put onto a dish lined with paper towels.
Cover with plastic wrap and refrigerate until chilled. I prepped this in the morning for use tonight.
Combine the dressing ingredients.
Toss all of the salad ingredients with the dressing, except the crispy shallots and lettuce. You may not need all the dressing, use just enough to lightly coat the salad ingredients.
Line a plate with pieces of lettuce and top with the salad. Serve with the crispy shallots on top. Craving satisfied.