This is one tasty dish that is easy to make and nice to have during a weekend meal.
Ingredients: (Serves 4)
- Cooking oil for deep-frying
- 185 g (6½ oz) canned tuna in brine, pounded and blended with some brine from can
- 1 Raw mango or green apple, medium, about 200 g (7 oz), peeled, cut into thin strips and mixed with 2 tablespoons lime juice
- 1 Spanish onion, peeled and thinly sliced
- 50 g/1¾ oz Cashew nuts, dry-roasted
- 2 sprig coriander leaves (cilantro), chopped
- 1 Shallot, peeled and chopped
- 3 Dried chillies, dry-roasted and pounded
- 1 lemon, juice extracted
- Thai fish sauce to taste
- Sugar to taste
For the dressing:
- 4 tablespoons vinegar
- 1 lemon , juice extracted
- 1 tablespoons sugar, or to taste
- Salt to taste
Method:
Heat oil and deep-fry tuna in small batches. Drain on kitchen paper.
Prepare dressing. Combine vinegar, lemon juice and sugar. Stir to dissolve sugar, then add salt to taste.
Toss remaining ingredients with tuna and dressing. Serve immediately.
Summary
Recipe Name
Fluffy Fish Salad Recipe
Published On
Average Rating
Based on 3 Review(s)