COOKBOOK: THE BIG BOOK OF SALADS
It was nice to serve fish in a salad dish! This was a nice light dish and great to make with any left over fish fillets you may have in the freezer.
This salad isn’t for all, in particular those who are fussy fish eater. I personally found it light and refreshing. My hubby preferred the fish to be warmed up and away from the salad ingredients.
It certainly made a statement on the plate! Lots of colour for a summer dish!
Enjoy
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RECIPE
Serves 4
250g of fish fillets, any white variety
250g of fish fillets, salmon or trout
500ml of water
2 tablespoons lemon grass paste
2 kaffir lime leaves
2 red chilli, remove seeds and sliced
4 spring onions / shallots, sliced
a handful of chives, chopped
1 large red pepper/capsicum, remove seeds and sliced
Salt & pepper
1 tablespoon of olive oil
120g pineapple flesh, diced
1 cucumber, peeled and sliced
500g spinach leaves
DRESSING
1 tablespoon olive oil
1 tablespoon rice wine vinegar
1 tablespoon sweet chilli sauce
1 tablespoon honey
Salt & pepper (optional)
Add fish, chilli, lemongrass paste & kaffir lime leaves in a deep frying pan. Add water, salt and pepper. Bring to boil, simmer for 8-10mins.
In a frying pan, heat olive oil, add the spring onions/shallots, chives and capsicum. Add salt and pepper. Stir fry for a min or two. Remove from heat.
Carefully drain as much of the liquid. Peel off any skin on the fish fillets. Break the fish fillets into large chunks.
Combine fish and capsicum mixture, add the cucumbers and pineapple. Combine well.
Lay the spinach on a serving plate. Top with the fish mixture. Spoon over the dressing. Ready to serve.
DRESSING
Mix all ingredients well and place it in the fridge until required.
