Exotic Thai Fish Salad Recipe

Exotic Thai Fish Salad, For a tropical taste of the Far East, try this delicious fish salad scented with coconut, fruit and warm Thai spices.

SERVES 4

• 12 oz. fillet or red mullet, sea bream, or red snapper
  
• 1 romaine lettuce
• ½ lollo biondo lettuce
• 1 papaya or mango, peeled and sliced
• 1 pitaya, peeled and sliced
• 1 large ripe tomato, cut into wedges
• ½ hothouse cucumber, peeled and cut into batons
• 3 scallions, sliced

MARINADE:

• 1 tsp. coriander seeds
• 1 tsp. fennel seeds
• ½ tsp. cumin seeds
• 1 tsp. superfine sugar
• ½ tsp. hot chili sauce
• 2 tbsp. garlic oil (see introduction)
• Salt

DRESSING:

• 1 tbsp. unsweetened cream of coconut
• Salt
• 4 tbsp. peanut or safflower oil
• Finely grated zest and juice of 1 lime
• 1 fresh red chili, seeded and finely chopped
• 1 tsp. sugar
• 3 tbsp. chopped fresh cilantro

• 1 Cut the fish into even strips and place on a plate or in a shallow bowl.
• 2 For the marinade, crushed the coriander, fennel, and cumin seeds with the sugar. Add the chilli sauce, garlic oil, and salt and combine.
• 3 Spread the marinade over the fish, cover, and leave to stand in a cool place for at least 20 minutes – longer if you have time.
• 4 To make the dressing, place the coconut and salt in a screw-top jar with 3 tbsp. boiling water. Add the oil, lime zest and juice, red chilli, sugar, and chopped fresh cilantro. Shake well and set aside.
• 5 Wash and spin the lettuce leaves. Combine with the papaya, pitaya, tomato, cucumber, and scallions. Toss with the dressing, then distribute between 4 large plates.
• 6 Heat a large non-stick skillet. Add the fish and cook for 5 minutes, turning once. Place the cook fish on top of the salad and serve.

COOK’S TIP:

• If planning ahead, you can leave the fish in its marinade for up to 8 hours. The dressing can also be made in advance minus the fresh cilantro. Store at room temperature and add the cilantro when you are ready to assemble the salad.