Sour Thai Salad
Approx 20 mins
INGREDIENTS: Allergens in BOLD
2 x 180g monkfish portions (FISH) (this dish would also work with Turbot, Halibut or Salmon.)
50g crushed toasted peanuts (NUTS)
60g green beans halved lengthwise
2 x banana shallots thinly sliced
50g carrot shaved using a veg peeler
2 x limes juiced
2 x tablespoon fish sauce (FISH)
1 x red chilli deseeded & finely diced
1/2 teaspoon shrimp paste (CRUSTACEAN)
2 x tablespoon roughly chopped coriander
2 x teaspoon palm sugar
1 x tablespoon honey
Combine the lime juice, fish sauce, chilli, shrimp paste, & palm sugar in a bowl. Mix well until all ingredients are dissolved, set aside for dressing the salad.
Take the monkfish portions & brush all over with the honey then roll in the crushed peanuts. Add the remaining peanuts into your dressing.
Preheat the oven to 170°.
Place a frying pan on a low to medium heat, add a tablespoon of oil & gently fry the monkfish on all sides, transfer to a baking sheet & roast in the oven for 8 to 10 minutes.
Check the fish by piercing with a skewer if there is no resistance its done. Let the fish rest for 2 minutes.
Put all the vegetables in a bowl and coat with the dressing. You may not need all the dressing, any extra can be kept refrigerated for up to a month.
Slice the monkfish & lay on a serving plate with the salad on the side. Garnish with fresh lime.