0:15

To Prep

0:06

To Cook

10

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

5

AVG RATING

(1 Member)

Chargrilled fish with Thai-style salad
  • Ingredients
  • Nutrition
  • Specials
    • Method
    • Notes
    1. Step 1

      Place fish in shallow glass or ceramic dish. Combine 1/2 the lime juice and 1 tablespoon peanut oil and pour over fish. Sprinkle with salt and pepper. Set aside.

    2. Step 2

      Finely cut carrot and cucumber into long thin strips. Combine in bowl with onion, snow pea sprouts and peanuts.

    3. Step 3

      Preheat a chargrill pan or barbecue grill on medium. Brush grill with 1 tablespoon of remaining peanut oil and cook fish, brushing with marinade often, for 2-3 minutes each side or until just cooked. (See microwave tip.)

    4. Step 4

      Meanwhile, to make dressing, whisk remaining lime juice, peanut oil, chilli sauce and pepper in a jug. Pour dressing over the combined vegetables and peanuts and toss to coat. Serve with the fish.

    Microwave tip: Place fish in single layer in microwave-safe dish. Cover with damp paper towel (avoid paper towels made from recycled paper). Cook for 10-14 minutes on Medium/500watts, brushing with marinade twice during cooking, or until just cooked through and the fish flakes when tested with a fork. Gourmet tip: Use Atlantic salmon cutlets or fillets and serve accompanied with homemade mayonnaise. Add 1/2 cup fresh coriander leaves to the salad. Leftovers: Use snow pea sprouts and peanuts in salads or sandwiches. Use peanut oil and Thai sweet chilli sauce in stir-fries and marinades. FOR THE KIDS: Use boneless fish fillets. Leave out the onion in the salad and serve without the dressing.

  • Method
  • Notes
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