Thai fish salad

Preparation time : 10 min Cooking time : 20 min Servings : 4
Ingredients
  • 3 3 hake fillets
  • 60 ml juice of lemon
  • 1 dash milled pepper
  • 250 g asparagus
  • 45 ml juice of lime
  • 3 grated lime peel
  • 30 ml extra virgin olive oil
  • 30 ml soy sauce
  • 15 ml fish sauce
  • 30 ml PnP white wine vinegar
  • 1 tsp crushed garlic and ginger paste
  • 2 tsp wasabi paste
  • 3 ml PnP sugar
  • 8 radishes, thinly sliced
  • 400 g baby marrows, sliced into ribbons
  • 125 g mangetout, thinly sliced
  • 60 g cos lettuce
Method
Season fish with lemon juice and pepper and grill on both sides until cooked through.

Allow to cool.

Flake into pieces with a fork.

Blanch asparagus in boiling water, drain and plunge into iced water to chill.

Whisk lime juice, olive oil, soy sauce, fish sauce, white wine vinegar, garlic and ginger paste, wasabi paste and sugar together.

Toss fish, asparagus, dressing, radishes, baby marrows, mangetout and cos lettuce together and serve.

This recipe is reprinted with permission of
 Fresh Living magazine.