Categories
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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.
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Yield:4
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INGREDIENTS: |
| 8 oz |
trout fillets |
|
| 8 oz |
white fish fillets (such as haddock or cod) |
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| 1 1/4 cups |
water |
|
| 1 stalk |
lemon grass |
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| 2 |
lime leaves |
|
| 1 |
large red chili |
|
| 1 |
bunch scallions, trimmed and shredded |
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| 4 oz |
fresh pineapple flesh, diced |
|
| 1 |
small red bell pepper, seeded and diced |
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| 1 |
bunch watercress, washed and trimmed |
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fresh snipped chives, to garnish |
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FOR THE DRESSING |
|
| 1 tbsp |
sunflower oil |
|
| 1 tbsp |
rice wine vinegar |
|
| pinch |
chili powder |
|
| 1 tsp |
clear honey |
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salt and pepper |
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DIRECTIONS:
- 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.
- 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.
- Arrange the washed watercress on 4 serving plates, spoon the cooked fish mixture on top, and set aside until required.
- 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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