Thai Fish Salad

Name: Thai Fish Salad
Ingredients: 500 g monkfish fillets or 500 g similar thick filleted fish; 2 tablespoons peanut oil; 1/2 bunch shallot; fresh ginger; 2 red chilies; 2 green chilies; 100 g peanuts; 1 green mango; 200 g green beans; 1 lime, zested and juiced; 1 tablespoon brown sugar; 2 tablespoons fish sauce (from Asian shops); 1 bunch coriander (cilantro)

13 ingredients

5 steps

Ingredients

500 g monkfish fillets or 500 g similar thick filleted fish
2 tablespoons peanut oil
1/2 bunch shallot
fresh ginger
2 red chilies
2 green chilies
100 g peanuts
1 green mango
200 g green beans
1 lime, zested and juiced
1 tablespoon brown sugar
2 tablespoons fish sauce (from Asian shops)
1 bunch coriander (cilantro)

Directions

1

Roast the peanuts in the oven until golden. Chop finely.
2

Fry fish in peanut oil until cooked. Break into large pieces and place in a bowl.
3

Slice the shallots and the beans on the diagonal. Slice the chillies finely. Peel and slice the mango.
4

Place the beans, shallots, chillies, peanuts, mango and one cup chopped coriander leaves in the bowl with the fish.
5

Mix the lime juice, zest, brown sugar, 1 tablespoon grated ginger and fish sauce together and toss through the mixture in the bowl. Place in a serving dish and garnish with coriander.