Thai fish salad

4 servings Prep: 10 mins, Cooking: 20 mins
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By Food24 December 06 2013
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Ingredients (17)

3 hake — fillets
60 ml lemon — juice only
1 dash freshly ground black pepper
250 g asparagus
45 ml lime — juice only
3 lime — zest only
30 ml olive oil — extra virgin
30 ml soy sauce
15 ml fish sauce
30 ml pnp white wine vinegar
1 tsp garlic and ginger paste
2 tsp wasabi — paste
3 ml pnp sugar
8 radishes — thinly sliced
400 g courgettes — ribbons
125 g mangetout — julienned
60 g lettuce — cos
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Method:

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

Allow to 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 reprinted with permission of Fresh Living magazine.



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