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Since I began my half of life challenge one of my go to meals if I am buying lunch at work has been a delicious vietnamese salad with chicken.  It is a bowl of goodness and flavour and really hits the spot in terms of taste.  It reminded me that I have a great fish salad recipe based on a vietnamese salad that would work well over the next few weeks.

 

WHAT YOU NEED

500g white fish – perch is good

1 1/2 cups of lime juice

1 large onion

1 tablespoon sugar

pinch salt

1 cup rice vinegar

2 cups mins finely shredded

1 red chilli seeded and chopped

3 tablespoons crushed peanuts

2 tablespoons dried shallots

Shredded lettuce and cabbage

Green apple finely sliced

 

WHAT TO DO

Cut fish fillets inti thin strips, rinse and dry

Place fish in a dish and cover with the lime juice – for about 30 mins (the acid will ‘cook’ the fish like ceviche)

Peel the onion and cut into very thin strips – place into a deep dish and top with the sugar and salt dissolved in the vinegar (marinate for at least 30 mins, ideally 45)

Remove onion and dry well

When the fish in opaque and tender remove and dry on paper towels

Mix everything together and serve on a platter

(if you arent doing the whole of lide challeneg you may wish to coat with some roasted rice powder and serve with some rice vermicelli or wrapped in rice papers)

 

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