Market Fish with Crisp Thai Salad
Photography by 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.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!