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Salad and Vegetables

Fish with Salad

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Ingredients

400g firm white fish fillets
1/3 cup corn flour
1/4 cup oil
1 large green mango (about 400g)
1 small red onion, halved and thinly sliced
2 tb sp coarsely chopped fresh mint leaves
2 tb sp coarsely chopped fresh coriander
lettuce leaves, for serving
1 tb sp roasted unsalted peanuts.

Dressing

2 small green chilies, finely chopped
2 tb sp fish sauce
1/4 cup lime juice
2 tsp soft brown sugar


Method

Poach or steam the fish fillets until cooked, remove from pan and allow to cool. Place in a food processor and process until finely chopped, but not pureed. Transfer to a medium bowl and mix in the corn flour. If mixture is too wet, add a little more corn flour.

Mould tablespoons full of the mixture into this, irregular patties.Heat the oil in a frying pan and cook patties o few at a time until well browned and crisp. Drain on paper towels.

Peel the mango and cut the flesh into thin shreds. Combine the mango , onion, chopped mint and coriander in a medium bowl. Arrange os a serving plate on a bed of lettuce leaves. Fish patties can be broken into halves or quarters before serving with the salad.

To Make Dressing: Place all the ingredients in a bowl and blend until smooth. Pour the dressing over the salad and sprinkle with peanuts.


(Serves: 4)






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