Sour Thai Salad

Serves 2

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

METHOD

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.

Enjoy!