4 servings
Prep: 15 mins,
Cooking: 15 mins
A quick, fish dish that's bound to impress.
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Ingredients (22)
1/4 cup | tamarind — paste |
1 Tbs | soy sauce |
2 Tbs | palm sugar |
sambal oelek — or red chilli, chopped | |
600 g | fish — firm white fillets |
sea salt | |
peanut oil — for frying |
Salad:
1 | cucumber — deseeded, halved and sliced |
20 g | chopped |
20 g | fresh coriander |
2 | spring onions — sliced |
1/2 | red onion — sliced |
125 g | mung beans |
125 g | sugar snap peas |
1 | red chilli — seeded and sliced |
50 g | peanuts — toasted |
sea salt |
DRESSING:
1 tsp | fresh ginger — grated |
limes — juice only | |
2 Tbs | sesame oil |
1 Tbs | palm sugar |
lime — wedges, to serve |
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