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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.