This is a great salad. It's fresh, light
and packed with flavour. If you're feeling s little adventurous, and you
want to go and find it, adding some raw vegetables to it like pea and
apple eggplant, cabbage and snake beans, best found in Asian markets.
150gm piece of eye fillet or scotch fillet
Oyster sauce and sweet soy sauce
2 stems of spring onions, sliced thinly
1 Lebanese cucumber cut in half and sliced thinly lengthways
6 - 8 cherry tomatoes, halved
½ bunch mint
½ bunch coriander
1 stick of lemongrass sliced finely
1 red chilli, julienned
100gm crushed peanuts
2 tbsp roasted rice (optional)
For the dressing:
Juice of two limes
Fish sauce to taste
Sweet chilli sauce
Chilli powder - optional
2 tbsp white sugar
Rub
beef with oyster and sweet soy, leave for around 10 mins then sear in a
hot pan till medium rare or to your liking and rest. Mix remainder of
salad ingredients together and set aside. Slice beef thinly and add to
salad.
For the dressing, mix ingredients together in a bowl. The
taste should be hot, sweet, salty, and sour. I have deliberately left
the amounts up to you, as everyone has their own tastes.
Again, if
you're preparing it for a next day, make sure you don't dress it till
you need to eat it. It's the freshness of this salad, as with most, that
is most important.
For the roasted rice, roast half a cup of
glutinous rice in a dry pan over moderate heat till golden brown. Grind
to a fine powder in a spice grinder, or a mortar and pestle. The rice
gives it a unique texture, and will keep well in an airtight container.
If you decide to use raw vegetables for a condiment, cut apple eggplant
into ¼'s, break up cabbage, and cut snake beans into 2 cm lengths,
whilst leaving pea eggplants whole. The raw vegetable provides a good
balance to the dish. But you don't need them if you're taking to work.
Roast Kingfish with Strawberry and Almond Salad
Believe
it or not, the flavour combinations in this salad work quite well. You
could alternatively, poach the fish, in a light vegetable stock with
aromatics.
1 180gm piece of kingfish or any firm white fleshed fish
Olive oil for cooking
¼ punnet strawberries, quartered
½ cup mint shredded
¼ cup dill tips
2 tbsp pine nuts toasted
100gm crumbled goat's cheese
1 cup watercress
¼ of a red onion finely sliced
1 spring onion finely sliced
1 tbsp black sesame seeds
Dressing:
30ml balsamic vinegar
50ml olive oil
Salt and pepper
Preheat
an oven to 200°C. In a hot pan place Kingfish skin down and season with
salt and pepper.
Allow to brown slightly and place in oven. Cook for
around 7 minutes, the turn over and leave in oven till cooked. Remove
from oven and rest. Mix salad ingredients together. If you're taking to
work the next day, keep fish separate so you can reheat. For poaching
fish: Get a good quality vegetable stock, such as Campbell's stocks.
Heat in a pot, and add a couple of bay leaves, a sprig of thyme, a
shallot, some peppercorns and a little salt. Bring to the boil, and then
simmer. Add fish and simmer till cooked through, but not falling apart.
If you wish you could flake the fish in this salad.
Scott draffin is the author of the Desk Job diet. A scientist
common sense approach to dieting in the modern day office environment. http://www.thedeskjobdiet.com Scott has a master degree in science
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