Daily menu, October 16: seaweed-carrot salad, Kerala pearl spot fry and apple compote

Friday 16 October 2026 15:00 - Juliette Hess
Daily menu, October 16: seaweed-carrot salad, Kerala pearl spot fry and apple compote

This October 16 daily menu brings fresh texture, warming spice and a simple fruit finish to the table. It begins with Japanese seaweed carrot salad, a colorful starter that combines arame, crisp vegetables and walnuts with a tangy, lightly savory dressing. The varied ingredients make it a bright opening before the richer main course.

For the centerpiece, Karimeen, or pearl spot fish fry, draws on garlic, ginger, chilli, pepper and curry leaves for its distinctive seasoning. Lemon adds a lively note, while the fish gives the menu a satisfying, savory focus. To round things off, apple compote offers a gentle, fruit-forward contrast, made with golden apples and vanilla sugar. Serve the three dishes as a complete lunch or dinner, or enjoy the compote separately as a simple dessert. Together, they balance crunchy greens, spiced fish and soft, sweet apples without making the meal feel overly complicated.

A crisp japanese seaweed carrot salad to begin

This Japanese seaweed carrot salad opens the menu with a contrast of tender arame, crunchy carrots and broccoli, and walnuts for a hearty bite. Rice vinegar, soy sauce and apple juice create a tangy, savory dressing, while a touch of sunflower and sesame oils brings the ingredients together. The mix of vegetables and seaweed makes this a colorful starter alongside the more boldly seasoned fish fry. Serve it as a fresh first course, allowing its varied textures and gently umami dressing to set the tone for the meal.
Japanese seaweed carrot saladRecipe Japanese seaweed carrot salad

PLace the arame saweed into a bowl and cover with water. After 10 minutes, strain and drain through colander.

Spiced karimeen pearl spot fish fry

Karimeen, or pearl spot fish fry, is the savory centerpiece of this menu, seasoned with red chilli, turmeric, garlic, ginger and pepper. Lemon juice brings brightness to the marinade, while small red onions and a sprig of curry leaves add aromatic character. The cleaned, gashed fish is prepared with these flavors and oil, making this a distinctly spiced main dish to serve after the crisp seaweed and vegetable salad. Its lively seasoning gives the meal a satisfying centerpiece, balanced by the softer, fruit-forward apple compote to follow.
Karimeen/pearl spot fish fryRecipe Karimeen/pearl spot fish fry

Make deep slits on either side and smear some lime juice and keep aside for some time.

Golden apple compote with vanilla sugar

This apple compote keeps dessert simple: golden apples are paired with vanilla sugar and a little water for a soft, fruit-led finish. Its gentle sweetness offers a pleasant contrast to the savory seasoning of the pearl spot fish fry, while its uncomplicated ingredients make it easy to serve as dessert on its own. The recipe also describes the compote as a possible accompaniment to roasts or apple pie, so it can be enjoyed beyond this menu. For this meal, spoon it into small bowls as a light closing course.
Apple compote - video recipe!Recipe Apple compote - video recipe!

An homemade apple sauce that will go well with your roasts, or an apple pie, or even as a dessert itself.

Frequently asked questions

Can I use a different apple variety for the compote?
Yes. Golden apples are suggested, but the provided recipe FAQ also mentions Granny Smith and Fuji for different flavor profiles.

Can I make the apple compote without vanilla sugar?
The supplied FAQ says you can omit the sugar or use a sweetener such as honey or maple syrup, according to preference.

What can I add to vary the compote's flavor?
Cinnamon, nutmeg or a splash of lemon juice are suggested options for adding flavor or brightness.

How should I store leftover apple compote?
The recipe FAQ advises refrigerating it for up to one week or freezing it for longer storage, up to three months.

What gives the fish fry its flavor?
Red chilli, turmeric, garlic, ginger, pepper, lemon juice, small red onions and curry leaves season the pearl spot fish.

What is in the salad dressing?
Rice vinegar, soy sauce, apple juice, sunflower seed oil and sesame oil dress the arame, vegetables and walnuts.

Shopping list for the complete menu

Japanese seaweed carrot salad
  • 1 dl dried arame seaweed
  • 2 carrots
  • 225 g broccoli florets
  • handful walnuts
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sunflower seed oil
  • 1/2 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 3 tablespoons apple juice
Karimeen/pearl spot fish fry
  • Pearl spot fish cleaned and gashed - 4
  • Red chilly paste or dry chillies - 10 g
  • Turmeric powder - 1/2
  • Garlic - 5 flakes
  • Ginger paste - 10 g
  • Lemon juice - 1 no
  • Pepper - 1/2 spoon
  • Small red onion - 5 or 6
  • Salt - As reqd
  • Curry leaves - 1 sprig
  • Oil
Apple compote - video recipe!
  • 4 golden apples
  • 2 tsp vanilla sugar
  • some water
Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

Comments

Rate this article: