Wednesday, 3 February 2016

Curry Fish Salad

Tasty salad from Lauraine Jacobs. Recipe calls for blue cod but I could only get Gurnard and it worked well. I've tweaked a couple of other ingredients as well. 

Don't be put off long list of ingredients, it's easy to throw together.

Ingredients
serves 2
takes 30 mins

Curry Dressing

  • 1 lime, juiced
  • 2 tbsp rice wine vinegar
  • 1 tbsp honey
  • 1 clove garlic, crushed
  • 1 tsp ground ginger
  • 2 tsp mild curry powder
  • 2 tsp chilli sauce
  • 1/2 tsp freshly ground black pepper 
  • 1 tsp sesame oil
  • 1/2 cup olive oil
Fish
  • 1 tsp ground turmeric
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper 
  • a good slug of olive oil
  • 300g gurnard or cod fillets
  • 1 small cucumber, peeled & shaved into fine ribbons
  • 1 stick celery, finely sliced
  • 1/2 red onion, finely sliced
  • 1 avocado, diced
  • 1 tbsp shredded mint leaves
  • 1/2 cup puffed rice
  • 4 tbsp curry leaves, deep-fried (optional)

Method
  1. Combine all the dressing ingredients and blitz with stick blender
  2. Mix turmeric, salt & pepper with oil in a large bowl, add fish and toss to coat.
  3. Mix remaining vegetables & ingredients into large salad bowl
  4. Place a dash of olive oil into fry pan over medium-high heat, add fish and cook a couple of minutes each side. Let it cool slightly before breaking into chunks and adding to salad. Enjoy!

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