Yield: 1 servings
Measure | Ingredient |
---|---|
450 grams | Cod; (1lb) |
2 \N | Spring onions |
30 grams | Chopped coriander; (1oz) |
1 teaspoon | Seasoning paste |
1 teaspoon | Fresh lime juice |
1 \N | Red chilli; deseeded and |
\N \N | ; chopped |
4 \N | Stems of lemongrass |
4 \N | Red chillies |
2 teaspoons | Galangal; peeled and chopped |
4 \N | Shallots |
6 \N | Cloves garlic |
4 teaspoons | Coriander seeds; toasted and crushed |
2 teaspoons | Cumin seeds; toasted and crushed |
4 \N | Kaffir lime leaves |
2 teaspoons | Hot paprika |
225 grams | Rice vinegar; (8oz) |
4 teaspoons | Sugar |
4 \N | Inch cucumber |
2 \N | Carrots |
6 \N | Finely sliced shallots |
2 tablespoons | Ground roasted peanuts |
2 \N | Red chillies; finely sliced |
FOR THE SEASONING PASTE
FOR CUCUMBER RELISH
To make the cucumber relish: Boil the vinegar and sugar, until the sugar dissolves. Take down to a syrup (about 6 to 7 minutes). Quarter the cucumber lenghways and de-seed and slice crossways finely. Halve the carrots lengthways and slice crossways thoroughly. Add the carrot, cucumber, shallots and chilli to the cold syrup and mix. Leave for 4 hours.
Add the peanuts just before serving.
For the seasoning blend all the ingredients to make a smooth paste.
Converted by MC_Buster.
Per serving: 770 Calories (kcal); 6g Total Fat; (6% calories from fat); 93g Protein; 97g Carbohydrate; 193mg Cholesterol; 335mg Sodium Food Exchanges: 0 Grain(Starch); 11 Lean Meat; 13 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates
Converted by MM_Buster v2.0n.