Name: Crisp fish salad with chilli lime dressing
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 gram firm white fish fillets; vegetable oil, for deep-frying; 1 medium_piece (170g) red onion, sliced thinly; 6 green onions, sliced thinly; 2 (260g) lebanese cucumbers, seeded, sliced thinly; 1 cup vietnamese mint leaves, firmly packed; 1 cup fresh coriander leaves, firmly packed; 2 tablespoon roasted unsalted peanuts, coarsely chopped; 2 teaspoon finely grated lime rind; Chilli dressing; 4 small_piece green thai chillies, chopped finely; 2 tablespoon fish sauce; 1/3 cup (80ml) lime juice; 1 tablespoon brown sugar

Ingredients

250 gram firm white fish fillets

vegetable oil, for deep-frying

1 medium_piece (170g) red onion, sliced thinly

6 green onions, sliced thinly

2 (260g) lebanese cucumbers, seeded, sliced thinly

1 cup vietnamese mint leaves, firmly packed

1 cup fresh coriander leaves, firmly packed

2 tablespoon roasted unsalted peanuts, coarsely chopped

2 teaspoon finely grated lime rind

Chilli dressing

4 small_piece green thai chillies, chopped finely

2 tablespoon fish sauce

1/3 cup (80ml) lime juice

1 tablespoon brown sugar

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Place ingredients for chilli dressing in screw-top jar, shake well.

3.Place fish on wire rack over oven tray, roast, uncovered, 20 minutes. When cool enough to handle, cut fish into pieces, then blend or process, pulsing, until mixture resembles coarse breadcrumbs.

4.Heat oil in wok, deep-fry fish, in batches, until browned lightly and crisp. Drain on absorbent paper.

5.Place onions, cucumber and herbs in large bowl with dressing, toss gently to combine. Sprinkle salad with crisp fish, nuts and rind, serve immediately.

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