Oriental Fish Salad

Name: Oriental Fish Salad
Cuisine: Hong Kong (China)
Ingredients: 1 tbsp toasted sesame seeds; 2 tbsp sunflower or groundnut (peanut) oil; 2 tsp toasted sesame oil; 2 tsp rice vinegar, sherry vinegar or wine vinegar; 2 tsp rice vinegar, sherry vinegar or wine vinegar; 2 tsp rice vinegar, sherry vinegar or wine vinegar; 8 oz / 230 g skinned fish fillet; sunflower and sesame oil for frying; sunflower and sesame oil for frying; 1 leek or 3 spring onions; 1 leek or 3 spring onions; 3 oz / 85 g bean sprouts, blanched; 2 garlic cloves, peeled; 1 tbsp soy sauce; 2 tbsp sunflower or groundnut (peanut) oil; 2 tbsp sunflower or groundnut (peanut) oil; 2 tbsp sunflower or groundnut (peanut) oil; 6 oz / 170 g salad leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Skate, salmon, cod, plaice or sole can be used for this recipe.

Ingredients

6 oz / 170 g salad leaves
1 leek or 3

Asia
Hong Kong (China)
Pescatarian

Method

Arrange the salad leaves on individual serving plates. Trim, shred, wash and dry the leek, or trim and shred the spring onions, and mix with the beansprouts in a bowl. Crush the garlic, and mix with the soy sauce, oils and vinegar. Pour over the vegetables, and let them stand while you prepare the fish. Slice the fish as thinly as possible. Heat a non-stick frying pan, brush it with a little su