NewsBite

Advertisement
Good Food logo

Crispy fish salad recipe with pineapple

Adam Liaw
Adam Liaw

Advertisement
Crunch factor: Adam Liaw's crispy fish and pineapple Thai salad.
Crunch factor: Adam Liaw's crispy fish and pineapple Thai salad.William Meppem

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.

Advertisement

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

  1. 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.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Adam Liaw

Original URL: https://www.theage.com.au/goodfood/recipes/crispy-fish-salad-recipe-with-pineapple-20161024-gs8ysh.html