Sweet and Sour Fish Salad

222

Ingredients:

• Trout Fillets – 225 gms
• White Fish Fillets – 225 gms
• Water – 300 ml
• Lemon Grass – 1 stalk
• Lime Leaves – 2
• Red Chilli – 1 large
• Spring Onions – 1, trimmed and shredded
• Fresh Pineapple Flesh – 115 gms, diced
• Red Pepper – 1 small, deseeded and diced
• Watercress – 1 bunch, washed and trimmed
• Chives – Fresh and snipped, to garnish

For the Dressing:

• Sunflower Oil – 1 tblsp
• Rice Wine Vinegar – 1 tblsp
• Chilli Powder – 1/2 tsp
• Clear Honey – 1 tsp
• Salt and Pepper

Method:

1. Rinse the fish.
2. Place it in a frying pan and pour over the water.
3. Bend the lemon grass in half to bruise it and add to the pan with the lime leaves.
4. Prick the chilli with a fork and add to the pan.
5. Bring to the boil and simmer for 7 to 8 minutes.
6. Let it cool.
7. Drain the fish fillet thoroughly.
8. Flake the flesh away from the skin and place in a bowl.
9. Gently stir in the spring onions, pineapple and pepper.
10. Arrange the washed watercress on serving plates and spoon the cooked fish mixture on top.
11. To make the dressing, put all the ingredients in a bowl and mix well.
12. Spoon over the fish.
13. Garnish with chives.
14. Serve.