Thai fish salad

Recipe from: 31 December 2012
Thai fish salad recipe

Ingredients 17
Servings 1
Minutes 00:10

Ingredients

Serving Change
  • 3
    3 hake fillets
  • 60
    ml
    juice of lemon
  • 1
    dash
    milled pepper
  • 250
    g
    asparagus
  • 45
    ml
    juice of lime
  • 3
    grated lime peel
  • 30
    ml
    extra virgin olive oil
  • 30
    ml
    soy sauce
  • 15
    ml
    fish sauce
  • 30
    ml
    PnP white wine vinegar
  • 1
    tsp
    crushed garlic and ginger paste
  • 2
    tsp
    wasabi paste
  • 3
    ml
    PnP sugar
  • 8
    radishes, thinly sliced
  • 400
    g
    baby marrows, sliced into ribbons
  • 125
    g
    mangetout, thinly sliced
  • 60
    g
    cos lettuce
 

Method

00:10
 
Season fish with lemon juice and pepper and grill on both sides until cooked through.

Cool.

Flake into pieces with a fork.

Blanch asparagus in boiling water, drain and plunge into iced water to chill.

Whisk lime juice, olive oil, soy sauce, fish sauce, white wine vinegar, garlic and ginger paste, wasabi paste and sugar together.

Toss fish, asparagus, dressing, radishes, baby marrows, mangetout and cos lettuce together and serve.

This recipe is sponsored by 
Pick n Pay and was created by Fresh Living magazine.
 

Read more on: thai  |  recipe  |  fish
 

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