Thai Fish and Mango Salad Recipe

2
2
1
2 tbsp/ 50g
2 tbsp/ 50 g
1/3 cup/2 1/2 fl oz/ 80 ml
1 tsp/ 5 g
2 tbsp/ 30 ml
2 tbsp/ 30 ml
1 tbsp/ 15 g
4 / 9 oz/ 260 g
1/4 tbsp/ 5 ml
2 tbsp/ 30 g

small mangoes
small cucumbers
red bell pepper, roasted, peeled & cut into thin strip
fresh mint sprigs
fresh coriander sprigs
lime juice
fresh ginger, grated
fish sauce
sweet chili sauce
light palm sugar or brown sugar
white fish fillets
peanut oil
unsalted peanuts, roughly chopped

Method:

1. Peel the mangoes and slice the flesh into thin strips. Run a vegetable peeler down the length of the cucumber to form long ribbons and put in a bowl with the bell pepper, mint, and coriander. Toss, cover, and refrigerate while preparing the rest of the salad.

2. Put the lime juice, ginger, fish sauce, sweet chili sauce, and palm sugar in a jug and whisk to combine.

3. Preheat a broiler, lightly brush the fish fillets with the peanut oil and cook over a high heat for 3-4 minutes on each side or until cooked.

4. Place some of the salad on each plate and top with fish fillets.

5. Drizzle the dressing over the fish and salad. Serve sprinkled with peanuts.

(serves  4)

 

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