Scented Fish Salad

Name: Scented Fish Salad
Yield: Serves Four
Cuisine: Thailand
Ingredients: 1 cos or romaine lettuce; 5 ml/1 tsp fennel seeds; 2.5 ml/½ tsp cumin seeds; 350 g/12 oz fillet of red mullet, sea bream or snapper; 45 ml/3 tbsp chopped fresh coriander (cilantro); finely grated rind and juice of 1 lime; 60 ml/4 tbsp groundnut (peanut) oil; 5 ml/1 tsp granulated sugar; 1 fresh red chilli, seeded and finely chopped; 15 ml/1 tbsp creamed coconut (coconut cream); 30 ml/2 tbsp garlic oil; 45 ml/3 tbsp boiling water; 1 large ripe tomato, cut into wedges; salt; 3 spring onions (scallions), sliced; 5 ml/1 tsp caster (superfine) sugar; 1 papaya or mango, peeled and sliced; ½ cucumber, peeled and cut into batons; 2.5 ml/½ tsp hot chilli sauce; 5 ml/1 tsp coriander seeds

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

For a tropical taste of the far east, try this delicious fish salad scented with coconut, fruit and warm Thai spices. Do try to locate the pitaya or dragon fruit. The flesh of these fuchsia-pink or yellow exotics is sweet and refreshing, with a slightly acidic melon-like flavour that goes particularly well with fish.

Ingredients

350 g/12 oz fillet of red mullet, sea bream or snapper
1

Asia
Thailand
Pescatarian
Gluten-free
South East Asia

Method

Cut the fish into even strips, removing any stray bones. Place it on a plate.
Make the marinade. Put the coriander, fennel and cumin seeds in a mortar. Add the sugar and crush with a pestle. Stir in the chilli sauce, garlic oil, and salt to taste and mix to a paste.