Thai Fish Salad Food

THAI FISH SALAD

Steps:

• Roast the peanuts in the oven until golden. Chop finely.
• Fry fish in peanut oil until cooked. Break into large pieces and place in a bowl.
• Slice the shallots and the beans on the diagonal. Slice the chillies finely. Peel and slice the mango.
• Place the beans, shallots, chillies, peanuts, mango and one cup chopped coriander leaves in the bowl with the fish.
• Mix the lime juice, zest, brown sugar, 1 tablespoon grated ginger and fish sauce together and toss through the mixture in the bowl. Place in a serving dish and garnish with coriander.

WARM THAI FISH BALL SALAD

Steps:

• Process the fish, onion, cilantro, curry paste, fish sauce and juice in food processor until the mixture forms a smooth paste.
• Roll level tablespoons of mixture into balls.
• You will need to cook the fish balls in batches.
• Arrange a single layer of balls in a baking paper lined bamboo steamer.
• Place steamer over a wok or large pan of boiling water.
• Cook, covered, for about 5 minutes or until balls are just cooked through.
• Repeat until all of the balls are cooked.
• Make the dressing by combining all of the ingredients in a jar and shake well, until combined.
• Arrange the salad leaves on 1 large platter or or individual serving plates.
• Top the leaves with the red pepper and snow peas.
• Place the fish balls on top, drizzle with dressing and serve with lime wedges.