From the Salivate! kitchen

Thai Crispy Fish Salad

Thai Crispy Fish Salad

The story behind the dish

This may seem a little complicated to make, but believe me when I say it is well worth the time and effort. This is fresh and delicious with flavours bursting at the seams.



The recipe

Thai Crispy Fish Salad

Prep time
15 minutes
Cook time
45 minutes
Total time
1 hour
Serves
4
Difficulty
Medium

Ingredients

  • 300gm skinless firm white fish fillets
  • 1tbsp sea salt
  • vegetable oil for deep frying
  • 3 large tomatoes cut into wedges or cherry tomatoes halved
  • 2 asian shallots or 1 eschallot thinly sliced
  • 1 small red onion chopped into wedges
  • ½ cup coriander leaves
  • ¼  cup mint leaves
  • 2 tbsp coarsely crushed roasted peanuts*
  • THE DRESSING
  • 1 lemon grass stalk - white part only roughly chopped
  • 4 bird’s eye chillies - stems removed
  • 1 clove garlic finely chopped
  • 2 tsp shaved palm sugar
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • ¼ tsp turmeric powder

Method

  1. THE DRESSING Blend lemon grass, chillies and garlic to a paste in a mortar and pestle or blender
  2. Transfer to a bowl, stir in fish sauce, lime juice, sugar and turmeric. Stir until sugar dissolves
  3. THE FISH Preheat the oven to 180º. Pat the fish dry and then toss them in the sea salt.
  4. Place fish on a rack in a baking tray and bake for 20 minutes
  5. Remove and allow to cool
  6. Transfer fish to a food processor and chop until fish resembles large breadcrumbs
  7. Half fill the wok with oil and heat on a high heat
  8. Drop a small piece of fish into the oil - if it sizzles it’s ready
  9. Drop a large handful of fish into the oil and cook for 30 seconds, stir carefully and cook another 30 seconds until golden brown
  10. Remove with a slotted spoon and drain on paper towels
  11. Repeat until all fish is done THE SALAD Place tomatoes, shallots, red onion, coriander and mint leaves and peanuts into a bowl with half the dressing.
  12. Transfer to a serving plate
  13. Break fish onto the salad
  14. To ensure the fish stays crispy pour remaining dressing over the salad just before serving