Cooking with Rena Lee

Sweet & Sour Fish Salad

Tips: This recipe also works very well if you replace the fish with 12 oz white crabmeat. Add a dash of Tabasco sauce of you like it hot.
Yield:4

INGREDIENTS:
8 oz trout fillets
8 oz white fish fillets (such as haddock or cod)
1 1/4 cups water
1 stalk lemon grass
2 lime leaves
1 large red chili
1 bunch scallions, trimmed and shredded
4 oz fresh pineapple flesh, diced
1 small red bell pepper, seeded and diced
1 bunch watercress, washed and trimmed
fresh snipped chives, to garnish
FOR THE DRESSING
1 tbsp sunflower oil
1 tbsp rice wine vinegar
pinch chili powder
1 tsp clear honey
salt and pepper
DIRECTIONS:
  1. Rinse the fish and place in a skillet, add the water. Bend the lemon grass in half to bruise it and add to the pan with the lime leaves. Prick the chili with a fork and add to the pan. Bring to a boil and simmer for 7-8 minutes. Let cool.

  2. Drain the fish fillet, discarding the lemon grass, lime leaves and chili. Flake the fish flesh away from the skin, and place in a bowl. Gently stir in the scallions, pineapple, and bell peppers.

  3. Arrange the washed watercress on 4 serving plates, spoon the cooked fish mixture on top, and set aside until required.

  4. To make the dressing, mix all the ingredients together and season with salt and pepper to taste. Spoon the dressing over the fish and serve garnished with chives,

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