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Hamish’s Asian salad with crispy-skinned fish

Ingredients to make the marinade

1 lemongrass stalk, white stem diced finely
1 garlic clove, diced finely
1 tbsp ginger, grated
lemon juice
lime juice
1 tbsp fish sauce
dash of sesame oil
2 tbsp tamari sauce

1. Mix all ingredients in a bowl.
2. With a sharp knife, make small cuts just through the skin of the fish to stop it rolling up when it is cooking.
3. Place fish fillets in the bowl of marinade. Rub the marinade into the fish. Leave to soak in for half an hour.
4. Make the salad while waiting. Combine one kaffir lime leaf, finely chopped and stem removed, coriander, spring onion, bean shoots, chilli and fresh mint in a bowl.
5. Place the fish in a pan on a high heat with a dash of oil, skin down. Put some pressure on the skin using your spatula or the lid of a pot to keep it flat and allow to crisp. Keep the sizzling noise going!
6. After 3-5 minutes, flip the fish over, add the rest of the marinade and cook on the other side for another 2 minutes.
7. Squeeze fresh lime juice over the salad.
8. Serve the fish with the salad and boiled rice.

Recipe courtesy of chef Hamish McLeay, Bunkers Beach Café

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