Scented Fish Salad Recipe

For a tropical taste of the Far East, try this delicious fish salad scented with coconut, fruit and warm Thai spices. Do try to locate the pitaya or dragon fruit. The flesh of these fuchsia-pink or yellow exotics is sweet and refreshing, with a slightly acidic melon-like flavor that goes particularly well with fish. If planning ahead, you can leave the fish in its marinade for up to 8 hours in the refrigerator. The dressing can also be made in advance, but do not add the fresh cilantro (coriander) until the last minute and shake vigorously again before pouring it over the salad.

Ingredients: (Serves 4)

350 g/12 oz fillet of red mullet, sea bream or snapper
1 cos or romaine lettuce
1 papaya or mango, peeled and sliced
1 pitaya, peeled and sliced
1 large ripe tomato, cut into wedges
½ cucumber, peeled and cut into batons
3 scallions (spring onions), sliced
Salt

For the marinade:

5 ml/1 teaspoon cilantro seeds
5 ml/1 teaspoon fennel seeds
2.5 ml/½ teaspoon cumin seeds
5 ml/1 teaspoon caster (superfine) sugar
2.5 ml/½ teaspoon hot chili sauce
30 ml/2 tablespoons garlic oil

For the dressing:

15 ml/1 tablespoon creamed coconut (coconut cream)
45 ml/3 tablespoons boiling water
60 ml/4 tablespoons peanut (groundnut) oil
Finely grated rind and juice of 1 lime
1 fresh red chili, seeded and finely chopped
5 ml/1 teaspoon granulated sugar
45 ml/3 tablespoons chopped fresh cilantro (coriander)

Method:


Cut the fish into even strips, removing any stray bones. Place it on a plate. Make the marinade. Put the cilantro, fennel and cumin seeds in a mortar. Add the sugar and crush with a pestle. Stir in the chili sauce, garlic oil, and salt to taste and mix to a paste.

Spread the paste over the fish, cover and leave to marinate in a cool place for at least 20 minutes.

Make the dressing. Place the coconut and salt in a screw-top jar. Stir in the water. Add the oil, lime rind and juice, chili, sugar and cilantro. Shake well.

Wash and dry the lettuce leaves. Place in a bowl and add the papaya or mango, pitaya, tomato, cucumber and scallions. Pour in the dressing and toss well to coat.

Heat a large non-stick frying-pan, add the fish and cook for 5 minutes, turning once. Add the cooked fish to the salad, toss lightly and serve immediately.
[source from www.healthyonlinerecipes.com]