Jason Roberts' Thai Fish Salad


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Serves 2 | Prep Time | Cook Time

Why I Love This Recipe

This is the sort of salad you can prepare in minimal time, looks impressive and is loaded with protein and omega fatty acids.

*If green mango is unavailable substitute green papaya, and if that fails add some ruby grapefruit segments roughly chopped.


Ingredients You'll Need

1 tbs olive oil
200g (7oz) fresh kingfish, skin and bones removed
1 small red chilli, finely chopped
1 clove garlic
1 tbs palm sugar
2 limes
1 tbs fish sauce
A handful of bean sprouts
2 large red chillies, seeds removed and finely sliced
2 small green mangoes, peeled, sliced and finely shredded (the French call it julienne)
½ bunch mint leaves
½ bunch coriander leaves
½ handful, crisp fried Asian shallots


Directions

1. Heat oil in a pan till a blue haze appears. Add kingfish and brown on both sides for a couple of minutes. Now depending on how thick the fish is, will determine on how cooked your piece of fish is.


2. In a mortar and pestle, (a big heavy bowl looking thing with a heavy short stick for crushing food stuffs) add the chopped chilli, garlic and palm sugar. Crush to a paste. Add the lime juice and fish sauce. Taste it, it should be good. If the flavours are a little unbalanced, add a little more chilli or palm sugar to your liking.


3. After the kingfish has had a few minutes to rest, slice it thinly, place into a large mixing bowl, along with remaining ingredients and dressing. Mix lightly and serve.


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