Smoked Fish Salad Recipe |
Ingredients: |
1 quantity Smoking Mix 1 x 10 cm square piece banana leaf 1 x 200 g fillet sea bass or snapper roasted peanuts lime wedges Salad: ½ cucumber, halved and shaved 6 cherry tomatoes, halved 1 scallion, julienne 1 large red chili, seeded and julienne 15 g coriander leaves 10 g mint leaves 2 tablespoons roasted peanuts, crushed Toss all the ingredients together in a bowl and set aside. Dressing: 100 ml sweet vinegar 2½ tablespoons black vinegar 1½ tablespoons thick sweet soy sauce 50 ml lime juice 4 green bird’s eye chilies, finely sliced ¼ teaspoon roasted chili powder Combine all the ingredients in a bowl and whisk together. The dressing should be sharp tasting, with the sharpness being mellowed by the sweet soy and black vinegar. Smoking Mix: 115 g demarara sugar 200 g glutinous rice 4 kaffir lime leaves 1 piece cassia bark, broken up 2 star anise, broken up ½ cup jasmine tea leaves 1 screw pine (pandan) leaf, shredded Combine all the ingredients and mix well. |
Method: Line a wok with foil. Place the Smoking Mix ingredients on the foil in the wok. Turn the heat to high and start to smoke the ingredients. Line a steamer basket with a banana leaf and place the fish on it. Place the steamer in the smoking wok, turn off the heat and cover with the steamer lid. Let the smoke infuse into the fish for about 5 minutes. This method gives the fish a caramelized, smoky flavor and does not actually cook it. To cook the fish, either steam or pan-sear it. Both methods will take about 5 minutes. Leave the fish fillet to rest for 2 – 3 minutes, then break up the fish into chunks and add into the salad. Add the dressing, toss and transfer to a serving plate. Place some extra peanuts on top and serve with lime wedges on the side. |
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