Watercress, Steamed Cod and Boiled Egg Salad

Name: Watercress, Steamed Cod and Boiled Egg Salad
Yield: for 4
Cuisine: Asia
Ingredients: 6 tbsp curry paste; ½ tsp salt; 2 tbsp chopped chives; 4 cod fillets, each weighing 125-150 g/4–5 oz; 225–350 g/8–12 oz watercress sprigs or other greens; 4 hard-boiled eggs, shelled; 3 tbsp Greek-style plain yoghurt

Preparation info

for
4

Difficulty
Easy

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

No region of Asia can claim this combination of ingredients as its local speciality; this is simply a new way of using a curry paste as a salad dressing.

Ingredients

4 cod fillets, each weighing 125-150 g/4–5 oz
½ tsp

Asia
Pescatarian
Gluten-free
Southeast Asia

Method

Rub the cod fillets all over with the salt, put on a suitable plate and steam for 2-3 minutes.

Make the dressing: whisk the curry paste and yoghurt in a saucepan with 5 tablespoons of water until well mixed. Heat this mixture slowly until it boils, then stir it with a wooden spoon. Continue