Watercress, Steamed Cod and Boiled Egg Salad

Preparation info
  • for


    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

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.


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


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