|
|
 |
|
Thai Fish Salad
ingredients
500g monkfish fillets, or similar thick filleted fish
2 tablespoons peanut oil
½ bunch of shallots
Fresh ginger
2 red chillies
2 green chillies
100g (1 cup) raw peanuts
1 green mango
200g green beans
1 lime, zested and juiced
1 tablespoon brown sugar
2 tablespoons fish sauce (from Asian shops)
1 bunch coriander
method
Roast the peanuts in the oven until golden. Chop finely.
Fry fish in peanut oil until cooked. Break into large pieces and place in a bowl.
Slice the shallots and the beans on the diagonal. Slice the chillies finely. Peel and slice the mango.
Place the beans, shallots, chillies, peanuts, mango and one cup chopped coriander leaves in the bowl with the fish.
Mix the lime juice, zest, brown sugar, 1 tablespoon grated ginger and fish sauce together and toss through the mixture in the bowl. Place in a serving dish and garnish with coriander.
|
|
|
|
|
|
