Thai scented fish salad
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Fillet of red snapper, red mullet or sea bream |
| 1 | teaspoon | Coriander seeds |
| 1 | teaspoon | Fennel seeds |
| ½ | teaspoon | Cumin seeds |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Hot chilli sauce |
| 1 | Garlic clove, crushed | |
| 1 | tablespoon | Oil |
| Salt | ||
| 1 | teaspoon | Creamed coconut |
| 4 | tablespoons | Groundnut oil |
| Finely grated zest and juice of one lime | ||
| 1 | Red chilli, finely chopped | |
| 1 | teaspoon | Sugar |
| 3 | tablespoons | Coriander, freshly chopped |
| 1 | Batavian endive | |
| ½ | Frisee lettuce | |
| 1 | Ripe mango or papaya, peeled and sliced | |
| 1 | Tamarillo or pitahaya, peeled and sliced | |
| 3 | larges | Spring onions, sliced |
Directions
SOURCE: TASTE MAY'94
FOR THE DRY MARINADE
FOR THE DRESSING
FOR THE SALAD
The accent here is on a wet spicy flavour of the East, so don't be afraid to use a robustly flavoured tropical fish. The red snapper we used has a firm white flesh.
1. Cut the fish into large strips and place in a shallow bowl. Crush the coriander, fennel and cumin seeds with sugar in a pestle and mortar. Add the chilli sauce, garlic, oil and salt. Combine and spread marinade over the fish. Leave for 20 minutes, longer if you wish. Place creamed coconut in a screw-top jar, add three tablespoons of boiling water and dissolve. Add the oil, lime zest and juice, chopped chilli, sugar and coriander. Shake.
2. Wash and dry the lettuces. Dress and combine with the fruit and spring onions. Divide between four large plates. Heat a non-stick pan over a moderate heat, add the fish and cook for five minutes turning once. Place fish on salad. Serve warm.
Submitted By JOELL ABBOTT On 06-09-95