Fish Salad with Lemon Grass Recipe

Thai recipes : 

Fish Salad with Lemon Grass Recipe

Serves : 4

Preparation time : 20 minutes

Cooking time : 20 minutes

Fish Salad with Lemon Grass Ingredients

- 1 tablespoon sunflower oil

- 625 gram mackerel or whiting, gutted, scored with a sharp knife 4 times

- 1/4 teaspoon sea salt

- 1/4 teaspoon ground black pepper

- stalks lemon grass, finely sliced

- 5 shallots, finely sliced

- 3 spring onions, finely sliced

- 3 cm piece of fresh root ginger, peeled, finely shredded

- 4 kaffir lime leaves, finely shredded

- 1/2 handful of mint leaves

- 2 1/2 tablespoons light soy sauce

- 4 tablespoons lime juice

- 1 long red chillies, stemmed, deseeded, finely chopped

- mixed salad leaves, to serve

Fish Salad with Lemon Grass Directions

1. Line a baking sheet with foil, then drizzle and rub all over the surface with a little oil. Rub the fish with oil, salt and pepper and place on the baking sheet.

2. Bake in a preheated oven, 180C or 350F, Gas Mark 4, uncovered for 20 minutes or until the fish is cooked. Remove the heads and all the bones. Break the fish, including the skin into bite-sized chunks and put these in a mixing bowl.

3. Mix with the lemon grass, shallots, spring onions, ginger, kaffir lime leaves, mint leaves, soy sauce, lime juice and chillies. Taste and adjust the seasoning. Divide among 4 serving plates next to a pile of mixed salad leaves.

For tuna salad with lemon grass Directions

1. Replace the whole fish with 500 gram very fresh tuna steak and omit the sunflower oil, salt, kaffir lime leaves and mint leaves.

2. Chill the tuna in the refrigerator for 3 hours, then finely dice it. Mix with the pepper, lemon grass, shallots, spring onions, ginger, soy sauce and 2 tablespoons lime juice.