Thai Fish Salad
Ingredients
- 2 tbsp. canola oil
- 8 fresh asparagus spears or green beans, halved
- 200g cod fillets (or Spanish mackerel, tuna, ocean trout, salmon)
- 12 cherry tomatoes, quartered
- 1 Lebanese cucumber, sliced
- 1 x 425g can baby corn, drained
- 4 cups mixed lettuce leaves
- DRESSING
- 2 tbsp. coconut milk
- 2 tbsp. chopped lemongrass
- 1-2 tbsp. green Thai curry paste
Instructions
- Mix dressing ingredients well. Set aside.
- Heat oil in a non-stick frying or grill pan.
- Add fish.
- Cook over high heat until brown on both sides and flesh is cooked when tested.
- Boil or steam asparagus or beans until tender.
- Rinse under cold water.
- Drain well.
- Arrange lettuce, tomatoes, cucumber, asparagus and baby corn in a serving bowl.
- Top with hot fish.
- Drizzle with dressing.
Serve with crusty bread.
Serves 6 as a light meal.