thai scented fish salad

ingredients for salad

  • 1 lb halibut fillets (purchased fresh at the market)
  • salad greens
  • 1 mango, peeled and sliced
  • 1 pitaya, peeled and sliced
  • 1 tomato, cut into wedges
  • 1/3 cucumber, sliced
  • 2 spring onions, sliced
  • 2 garlic scapes, sliced

ingredients for dressing

  • 1 tbsp creamed coconut
  • 3 tbsp boiling water
  • 4 tbsp walnut oil
  • zest of one lime
  • juice of one lime
  • 1 red chilli, seeded and finely chopped
  • 1 tsp honey
  • 3 tbsp fresh coriander, chopped
  • salt to taste

method for dressing

place the creamed coconut and salt in a mason jar. add the boiling water and let sit until the coconut is dissolved.

add the remaining ingredients (less the fresh coriander if you are prepping in advance). shake well. (if advance prepping, add coriander and shake just before dressing the salad).

ingredients for fish marinade

  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1/2 tsp cumin seeds
  • 1 tsp honey
  • 1/2 tsp hot chilli sauce
  • 2 tbsp garlic olive oil

method for marinade

crush the coriander, fennel and cumin seeds (i use a coffee bean grinder). add remaining ingredients, stir to incorporate.

method for the salad

cut the fish into strips. spread the marinade over the pieces. cover and refrigerate – minimum of 20 minutes and up to 8 hours.

place greens, fruit, cucumber, spring onions and garlic scapes in a large bowl. add dressing and toss.

arrange salad on plate.

heat pan, add fish and cook for 5 minutes.

add fish to plate and serve.

every bit of this meal was a taste burst. the dressing, the fruit, the marinade, the fish. perfect sunday salad.

 

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