Crispy fish salad recipe with pineapple

Name: Crispy fish salad recipe with pineapple
Cook time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 350g firm white fish fillets such as snapper or blue-eye; ½ cup plain flour; ¼ cup cornflour; ½ tsp salt; about 1 litre of vegetable oil, for shallow frying; 1 continental cucumber, peeled, deseeded and julienned; 1 small carrot, peeled and julienned; 1 red onion, finely sliced; ½ cup cherry tomatoes, halved; ½ cup Vietnamese mint leaves; 1 cup fresh pineapple, cut into thin slices Dressing; 1 tbsp lime juice or lemon juice; 1 tbsp rice vinegar; 1 tbsp castor sugar; 1-2 tbsp fish sauce, to taste; 1 tsp grated ginger; 1 bird's-eye chilli, finely chopped (seeds removed, if you wish)

Adam Liaw

October 24, 2016

easyTime:< 30 minsServes:2

Put texture front and centre with this delicious recipe. Traditionally made in Thai cuisine with crispy fish floss and green mango, this version does away with the hard-to-find ingredients for a simpler salad.

Ingredients

350g firm white fish fillets such as snapper or blue-eye
½ cup plain flour
¼ cup cornflour
½ tsp salt
about 1 litre of vegetable oil, for shallow frying
1 continental cucumber, peeled, deseeded and julienned
1 small carrot, peeled and julienned
1 red onion, finely sliced
½ cup cherry tomatoes, halved
½ cup Vietnamese mint leaves
1 cup fresh pineapple, cut into thin slices Dressing
1 tbsp lime juice or lemon juice
1 tbsp rice vinegar
1 tbsp castor sugar
1-2 tbsp fish sauce, to taste
1 tsp grated ginger
1 bird's-eye chilli, finely chopped (seeds removed, if you wish)

Method

For the dressing, combine all the ingredients and stir to dissolve the sugar.
Add 2 tbsp of cold water and set aside for 5 minutes for the flavours to combine.
Slice fish into 1 cm slices. Combine the flours and salt and lightly dust the fish slices, shaking off any excess.
Heat the oil to 175°C and fry the fish slices for about 2 minutes until crisp. Remove from the oil and drain on a wire rack.
Combine the cucumber, carrot, onion, tomato, Vietnamese mint and pineapple and toss with the dressing.
Add the fish slices, toss again, and serve immediately.
Adam's tip: One of the most important ways we control texture in the kitchen is with our cutting. For a salad like this one, take your time to cut the vegetables as finely as you can. A little extra effort in cutting will make a big difference to the texture when you're eating.

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