Warm Chilli Seafood Salad

To finish, place some parsnip crisps on top of salad.

Ingredients


  • 600 g mixture of fish (a mix of squid, monkfish, salmon and prawns) or other firm fish
  • seasoned flour
  • salad leaves
  • 3 tblsp sweet chilli sauce
  • handful of fresh coriander
  • 1 spring onion (finely chopped)
  • ginger (thinly sliced)
  • rapeseed oil
  • lemon juice
  • 1 parsnip
  • sesame seeds

Method

  1. For the Parsnip Crisps:
  2. Slice parsnip with a potato peeler and deep fry the skins until crisp.
  3. Set aside to cool.
  4. For the Fish:
  5. Heat some oil in the pan and add your fish mix.
  6. Cook for 2½-3 minutes.
  7. Add chilli sauce.
  8. Add spring onion, coriander and ginger.
  9. For the Salad:
  10. Drizzle lemon juice and rapeseed oil over salad leaves.
  11. Add cooked fish and sprinkle with toasted sesame seeds.
  12. To finish, place parsnip crisps on top of salad.

Notes:

Martin's tip: If sauce starts caramelising then add a drop of water.





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