Malaysian Spiced Fish in New Leaves

Name: Malaysian Spiced Fish in New Leaves
Yield: Serves 4
Cuisine: Malaysian
Ingredients: ¼ teaspoon salt; 1 teaspoon cornflour; oil for shallow frying; 1 teaspoon soy sauce; 1 teaspoon light soy sauce; 1 teaspoon light sesame oil; ½ teaspoon clear honey; 1 teaspoon white wine vinegar; ¼ fresh green or red chilli, chopped; ¼ fresh green or red chilli, chopped; 2 tablespoons hot water; a sliver of garlic; leaves of mint; 1 small iceberg lettuce; leaves of coriander; 1 tablespoon safflower oil; a walnut-size piece of fresh root ginger, peeled and grated; a sliver of garlic, chopped; 30 g (1 oz) cooked ham, diced; 60 g (2 oz) shelled almonds, blanched and chopped; 120 g (4 oz) prawns, cooked and peeled; 225 g (8 oz) fresh haddock, skinned and boned

Preparation info

Serves
4

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

I devised this dish a year or so ago for a New Year’s Day brunch - hence the pun. The oriental combination of hot fish balls wrapped in cool herbs and leaves of lettuce is always appetizing but not too filling.

Ingredients

225 g (8 oz) fresh haddock, skinned and boned
120 g (4

Asia
Malaysia
New Year
Brunch
South East Asia

Method

First make the sauce by combining all the ingredients together in a small bowl, mix gently then set aside.

Cut the haddock and prawns into small pieces. Place in a food processor with the almonds, ham, garlic and ginger and whizz until finely chopped. Add the oil, cornflour, salt and soy sauce and process until the mixture sticks together.

Take a teaspoon of the mixture and form