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

Preparation info
    • Difficulty


Appears in

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.


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


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