Recipe Of The Month – Seabream Mint Salad
Posted on: May 25 2013
Yaam Pla Thod Samunprai Thai
Crispy Sea Bream fillets with chilli paste in oil, lemongrass, mint and cashew nuts.
Ingredients
| Seabream, 2 fillets cut in 3 pieces | |
| Lemongrass fine sliced – 2 stalks | |
| Wheat flour – 20gr | |
| Kaffir lime leaves fine sliced – 2 leaves | |
| Cooking oil – 100ml for deep frying | |
| Cherry tomatoes – 8 pieces halfed | |
| Chilli paste in oil- 1 dsp | |
| Cashew nuts – 20 gr | |
| Bird’s eye chillies fine sliced – 3 pieces | |
| Mints leaves- 2 bunches | |
| Fish sauce- 3 dsp | |
| Ginger – fine julienne 10gr | |
| Lime juice – 3 dsp | |
| Shallots fine sliced – 10 gr | |
| Sugar – 1/2 dsp | |
| Baby salad leaves – 40gr |
Cooking method
To make the dressing:
Mix chilli paste in oil and bird’s eye chilies in a bowl and season with the fish sauce, lime juice and sugar. Keep to one side.
Cut seabream fillet in 3 pieces per fillet and dip them in the flour ensuring that they are coated all over.
Bring the oil to a high heat of 180’C for about 3 minutes.
Remove onto kitchen paper to absorb any excess oil
Combine the lemongrass, kaffir lime leaves, cherry tomatoes, cashew nuts, mints leaves, ginger and shallots in a bowl.
Add fish and dressing and mix well. Serve on baby salad leaves. Enjoy this fresh hot summer salad!