Thai Fish Salad

By Jason Roberts - 2006 Fabulous Food Show

Introduction:

Ingredients:

1 tablespoon olive oil

7 oz. fresh kingfish, skin and bones removed

1 small red chili, finely chopped

1 clove garlic

1 tablespoon palm sugar

Juice from 2 limes

1 tablespoon fish sauce

A handful of bean sprouts

2 large red chilis, seeds removed and finely sliced

2 small green mangoes, peeled, sliced and finely shredded (the French call it julienne)

1/2 bunch mint leaves

1/2 bunch coriander leaves

1/2 handful, crisp fried Asian shallots

Instructions:

Heat oil in a pan until a blue haze appears.  Add kingfish and brown on both sides for a couple of minutes.  The thickness of the fish will determine how long it should cook.

With a mortar and pestle, add the chopped chili, garlic and palm sugar.  Crush to a paste.  Add the lime juice and fish sauce.  If the flavors are a little unbalanced, add a little more chili or palm sugar to your liking.

After the kingfish has had a few minutes to rest, slice it thinly, place into a large mixing bowl, along with remaining ingredients and the chili-lime juice dressing.  Mix lightly and serve.