Christine Manfield's curry fish salad
Published on May 3 2012.
40ml lime juice
25ml coconut vinegar
25ml fish sauce
25ml sugar syrup
1 garlic clove, minced
1 tsp ground ginger
2 tsp mild curry powder
2 tsp chilli jam (or chilli sambal)
½ tsp black pepper, freshly ground
1 tsp sesame oil
175ml sunflower oil
1 tsp ground turmeric
1 tsp sea salt
½ tsp freshly ground black pepper
300g salmon or ocean trout fillets, skinned and cut into 4 even-sized portions
1 small cucumber, peeled and shaved into fine ribbons
1 stick celery, finely sliced
½ red onion, finely sliced
½ avocado, diced
8 green beans, sliced and blanched
1 punnet coriander cress, snipped
1 punnet celery cress, snipped
1 tbsp shredded mint leaves
40g watercress sprigs
½ cup puffed rice
4 tbsp curry leaves, deep fried
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.
For the salad, Mix the turmeric, salt and pepper into the oil then rub over the fish to season.
Lay fish on flat baking tray and cook under hot grill for 4-5 minutes, the fish should remain rosy in the centre.
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.
Add enough curry dressing to moisten and toss to combine.
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