Seared beef fillet with lemongrass, ginger and pickled green papaya salad

Name: Seared beef fillet with lemongrass, ginger and pickled green papaya salad
Cuisine: Australian
Ingredients: 12 red shallots, finely sliced; 6 teaspoons drained Pickled Ginger; 2 cups watercress leaves; 1 tablespoon shredded laksa (Vietnamese mint) leaves; 1 teaspoon sesame oil; 25 ml fish sauce; ½ cucumber, peeled; 1 x 6 cm piece daikon radish, peeled; 1 teaspoon jasmine rice; 1 teaspoon minced ginger; 1 teaspoon white sesame seeds; zest of 1 kaffir lime; 2 teaspoons minced galangal; 2 coriander roots, minced; 2 kaffir lime leaves, shredded; 1 stalk lemongrass, minced; 1 red bird’s-eye chilli, minced; 75 ml strained lime juice; 1 teaspoon Ginger Juice; 100 ml Tamarind Liquid; 20 g palm sugar, shaved; 40 ml fish sauce; 30 g palm sugar, shaved; ½ cup shredded green papaya; 50 ml strained lime juice; 30 ml vegetable oil; 1 teaspoon dried prawns; 1 x 500 g fillet of beef, trimmed

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

This hot-and-sour salad first appeared in Paramount Cooking but deserves inclusion in this chapter for its fragrant spicing and pungent flavours. You can also substitute other red meats such as kangaroo, venison or lamb for the beef.

Ingredients

1 x 500 g fillet of beef, trimmed
30 ml vegetable oil
1 t

Oceania
Australia
Gluten-free
Spicy

Method

Combine ingredients for pickled green papaya in a non-reactive bowl, then cover and refrigerate for a couple of days before using.
Shortly before serving, mix dressing ingredients and taste. The sweet, salty and sour flavours should be in harmony — adjust if necessary.
To make the salad, shred radish and seed cucumber before slicing it finely lengthwi