A spicy take on fish dishes.
Ingredients
- for the salmon:
- 4 salmon fillets (approx 7 oz each)
- 1 red chilli
- 3 slices of ginger, thumb size
- 1 garlic clove
- 2 tblsp chopped coriander
- juice of 1 lime
- 1 tblsp light oil
- salt and pepper to taste
- asian style shallot, mango and red chilli salad
- 1 pack of wild rocket or watercress
- 2 red chillies (de-seeded & finely sliced)
- 0.5 mango (cut into julienne)
- 120 g raw bean sprouts
- 4 -5 shallots (sliced finely)
- 8 cherry tomatoes (halved)
- 3 tsp light soy sauce
- 1 tblsp light oil
- salt and pepper to taste
Method
- Whiz up the chilli, ginger, garlic, coriander, lime juice, and oil in a food processor
- Rub this into the fillets of salmon and season with salt and pepper
- Place on a tray and bake in a preheated oven for approx 10 - 12 minutes depending on size or until almost cooked through at 190°C
- Reheat thus finishing the cooking process and leaving the fish moist when required
- This can be prepared about an hour in advance and the fish itself needs only to be marinated for a maximum of 20 minutes
- Serve with this fresh, tasty and colourful salad
- Salad Method:
- First, place the shallot marinating in the soy sauce and the oil with a little seasoning for about 15 minutes
- Then at the last moment add the rest of the ingredients, season to taste and serve straight away
- To serve either leave the bowl of salad on the table and allow everyone to dig in and have a portion of fish also or simple place some salad in the middle of the plate and top with a piece of warm fragrant salmon to serve
