Tamarind fish with Asian salad

Recipe from: 12 February 2016
recipe, fish,salad

Ingredients 24
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • 1/4
    cup
    tamarind paste
  • 1
    Tbs
    soy sauce
  • 2
    Tbs
    palm sugar
  • 1 tbsp sambal oelek or 1 red chilli finely chopped
  • 600
    g
    firm white fish fillets
  • sea salt
  • peanut oil, for frying
  • SALAD:
  • 1
    cucumber, deseeded and cut into half-moons
  • 20
    g
    mint leaves
  • 20
    g
    coriander leaves
  • 2
    spring onions, sliced
  • 1/2
    red onion, sliced
  • 125
    g
    mung beans
  • 125
    g
    sugar snap peas, blanched
  • 1
    red chilli, seeded and sliced
  • 50
    g
    toasted peanuts
  • sea salt
  • DRESSING:
  • 1
    tsp
    fresh ginger, grated
  • juice of 1 lime
  • 2
    Tbs
    sesame oil
  • 1
    Tbs
    palm sugar
  • lime wedges, to serve
 

Method

00:15
 
Place the tamarind paste, soy sauce, sugar and sambal oelek in a bowl. Stir well to combine. Add the fish fillets and coat well. Season.

Heat a little peanut oil in a frying pan, add the fish and fry on both sides until cooked through and sauce has caramelised. Remove, set aside and allow to cool.

For the salad In a large bowl, toss together the cucumbers, mint, coriander, onions, mung bean sprouts, sugar snap peas, chilli and peanuts. Whisk together dressing ingredients and drizzle over salad.

Serve fish with salad and extra lime wedges.

Words and image: Fairlady

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Read more on: recipe  |  fish  |  salad
 

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