Name: Seafood Salad with Avocado
Yield: for 2 as a one-dish light meal, or 4 as a starter
Cuisine: Asia
Ingredients: ½ tsp salt; 1–2 ripe avocados (½ avocado per portion); 8–12 large uncooked king prawns, shells removed; ¼ tsp cayenne pepper; 225 g/8 oz baby squid, cleaned and halved; 1 tsp salt; 2 tbsp lemon juice; 3 tbsp fresh lemon juice; 1 large ripe avocado; 1 tsp mirin (Japanese rice wine); 2 garlic cloves, finely chopped; 2 tbsp chopped coriander leaves; 1 tsp soy sauce; a pinch of salt; a good selection of salad leaves, enough for 2 or 4 people; 225 g/8 oz halibut steaks; juice of 1 lemon; 1 tsp sugar; 225 ml/ 8 fl oz thick coconut milk

Preparation info

for
2
as a one-dish light meal

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

Since we all travel sucha lot now, and food travels faster than any of us, it is not surprising to find Mexican guacamole in Southeast Asia, and a lot of Asians who now realize that avocado is good in savoury dishes too.

Ingredients

225 ml/ 8 fl oz thick coconut milk
2 tbsp lemon juice

Method

Put the coconut milk, lemon juice and salt in a shallow saucepan. Heat this until just boiling. Add the fish, prawns and squid, and poach them for 2 minutes. Turn off the heat, cover the pan and allow the seafood to cook for 2 more minutes. Drain in a colander and leave to get cold.

Make the dressing: mix all the ingredients except the avocado in a glass bowl. Peel the avocado, remove t