Spring is here!!! Lets celebrate with a fresh and lightly spiced salad...
This can be Served as an entrée for 2 or double the ingredients for a main.
400 grams of firm white fish,
2 tablespoons of rice flour
1/2 tables spoon of turmeric powder
Salt n pepper
1 green mango, Julianne
1 small green granny smith, Julianne
2 Red chillies chopped finely
½ cup of julianned carrots
1 cup of Mint, Coriander,Vietnamese mint
Nuoc Mam Cham Dressing *
2 tablespoon of toasted peanuts, crush for garnishing
2 tablespoon of deep fried shallots
2 lime wedges
1/4 cup of water
1 tablespoon of sugar
1 - 2 red chili chopped finely
2 cloves of garlic, crushed
1 tablespoon of lime juice
2/3 tablespoon of fish sauce
Combine all ingredients and mix well until the sugar has dissolved.
Leave to sit while you prepare your salad.
Prepare the fish
Cut the fish in to 2 inch lengths
Add, turmeric powder, salt and pepper and rice flour.
Gently mix together.
Heat your oil between 160.c-180.c
Deep fry the fish in small batches until crispy.
Drain the fish then place onto a paper towel to absord exces oil.
Putting the salad together
Combine the Mango, Apple, chilli and carrots and 3/4 cup of fresh herbs in a seperate bowl and dress with 2 tablespoons of Nuoc Mam Cham Dressing.
Place the fish in the centre of a bowl
Top with the salad mix,
Garnished with peanuts, and fried shallots and a little more of fresh herbs.
Drizzle a bit more dressing on top
Served while the fish is warm and crispy, Enjoy!
This is a versatile summer salad, you can use any other white meat or change the herbs to what is available in the garden, I love using fresh mint in this salad as it gives it such a fresh hit!