Crispy Fish Salad Recipe
 The
fish in this recipe is turned into an almost unrecognizable fluffy,
crunchy affair that is then flavored with a sweet, hot and sour dressing.
Pink salmon is suitable to use as a substitute for the white fish.
Traditionally catfish is used for this recipe.
Ingredients: (Serves 4)
300 g/10 oz skinless firm white fish fillets
1 tablespoon sea salt
Peanut oil, for deep-frying
3 tomatoes or large cherry tomatoes, each
cut into 4 or 6 wedges
2 Asian shallots, thinly sliced
1 small red onion, sliced into thin wedges
15 g/½ cup cilantro (coriander) leaves
18-24 mint leaves
2 tablespoons roasted peanuts, roughly
chopped
Dressing:
1 lemon grass stalk, white part only,
chopped roughly
5 bird's eye chilies, stems removed
1 garlic clove, chopped
1 tablespoon fish sauce
2 tablespoons lime juice
2 teaspoons palm sugar
¼ teaspoon ground turmeric
Method:
To make the dressing, use a pestle and
mortar or food processor to pound or blend the lemon grass, chilies and
garlic to become a paste. Transfer to a bowl and add the fish sauce, lime
juice, sugar and turmeric. Stir slowly until the sugar dissolves.
Preheat the oven to 180°C/350°F/Gas 4. Pat
dry the fish fillets, then toss them in the sea salt. Place them on a
rack in a baking tray and bake for 20 minutes. Remove, allow to cool
then transfer to a food processor and chop until the fish resembles
large breadcrumbs.
Half fill a wok with oil and turn on a
high heat. Drop a small piece of fish into the oil. If it sizzles
immediately, the oil is ready. Drop a large handful of the chopped fish
into the hot oil. The fish will puff up and turn crisp. Cook for another
30 seconds and carefully stir a little. Cook for another 30 seconds
until golden brown. Remove with a slotted spoon and drain on paper
towels. Repeat to cook all the fish.
Put the tomatoes, shallots, red onion,
cilantro leaves, mint leaves and peanuts in a bowl with about half of
the dressing. Transfer the salad to a serving plate. Break the fish into
smaller pieces if you wish and place on the salad. To ensure that the
fish stays crispy, pour the remaining dressing over the salad just
before serving.
Happy Cooking,
Carol |
