Curry fish salad recipe

Recipe: Curry fish salad

Spice aficionado Christine Manfield shares how easy it is to add so much flavour into her curry fish salad recipe, and without trying too hard either.

Curry fish salad recipe
Curry fish salad by Christine Manfield (Credit: Supplied)

Serves 4

300 g flathead (or other fish) fillets
Vegetable oil
1 teaspoon ground turmeric
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 small cucumber, peeled and shaved into fine ribbons
½ small green mango, sliced and shredded
1 stick celery, finely sliced
½ red onion, finely sliced
½ avocado, diced
8 green beans, sliced and blanched
20 g puffed brown rice
1 punnet coriander cress, snipped
1 punnet celery cress, snipped
1 tablespoon shredded mint leaves
40 g watercress sprigs
4 tablespoons fried curry leaves

40 ml lime juice
25 ml coconut vinegar
25 ml fish sauce
25 ml sugar syrup
1 garlic clove, minced
1 teaspoon ground ginger
2 teaspoon mild curry powder
2 teaspoon Christine Manfield Chilli Jam
½ teaspoon freshly ground black pepper
1 teaspoon sesame oil
175 ml sunflower oil

To make the curry dressing, put all ingredients in a bowl and mix with stick blender till emulsified. Taste and adjust seasoning and balance if necessary.

To cook the fish, mix the turmeric, salt and pepper into the oil then rub over the fish to season. Lay fish fillets on flat baking tray and cook under hot grill for 4-5 minutes, or until fish is just cooked. Remove from heat and allow to cool for few minutes while you prepare the salad.

Mix the salad ingredients and puffed rice together in bowl then flake the fish into small pieces and add to the salad greens. Add enough dressing to moisten and toss to combine.

Arrange salad onto plates, scatter a few fried curry leaves over the top and serve.

food blog community table aimee chanthadavong

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