Market Fish with Crisp Thai Salad
Photography Aaron McLean.
Use whatever fish is freshest on the day for a quick and delicious weeknight meal.
Serves: 4
INGREDIENTS
800 grams fresh fish fillets (I used monkfish)
olive oil
sea salt and ground pepper
Salad
1 cup beansprouts
½ telegraph cucumber, julienned
1 carrot, julienned
2 spring onions, thinly sliced
6 cherry tomatoes, quartered
1 long red chilli, seeded and thinly sliced
½ cup roasted cashew nuts, roughly chopped
Dressing
2 tablespoons fish sauce
2 tablespoons lime juice
1 teaspoon caster sugar
To serve
handful coriander
lime wedges for serving
METHOD
Salad: Combine all the salad ingredients in a bowl.
Dressing: Whisk everything together to dissolve the sugar. Pour over the salad and toss to coat well.
Season both sides of the fish with salt and pepper.
Heat a little oil in a sauté pan. When hot, add the fish and cook until golden and just cooked through.
To serve: Divide the salad and fish between plates. Add a lime wedge and scatter with coriander.
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