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

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
Salad
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

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

Ingredients

Method

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