Chef Kerry Kilpin's Asian Fish Salad Recipe
As soon as Chef Kerry joined us at Bistro 1682, she introduced us to her delicious Asian Fish Salad dish. We have been begging her for the recipe & she finally gave in. We thought we would share it with you:4 x 200g portions of fish of your choice
2T toasted sesame seeds
4 sprigs of coriander for optional garnish
For the Lime Vinaigrette
1t chopped chilli
1t chopped garlic
1 T grated fresh ginger
2g shrimp paste (optional)
30ml Tom yum paste
125ml Canola oil
100g treacle sugar
80ml freshly squeezed lime juice or lemon juice
10ml fish sauce
80ml water
Sauté the chilli, garlic and ginger in a little of the canola oil. Add the Tom yum paste and shrimp paste and cook for a further 2min. Add the lime juice, water and sugar. Cook for a further 5 min on a low heat. Allow to cool slightly. Place the sauce in a blender and blend gradually adding the remainder of the oil and fish sauce. Taste, adjust seasoning. Depending on your taste buds you may like it a little sweeter, saltier, spicier, sharper this is up to you.
For the Aioli
1 whole egg
5ml English mustard
1 clove garlic chopped
10ml Red wine vinegar
100ml canola oil
salt
Whisk the egg, mustard, vinegar and garlic in a bowl. Gradually add the oil while mixing continuously to form an emulsion. If you find the Mayonnaise getting too thick add a little water. Season to taste.
For the Salad
100g mixed baby salad leaves
50g coriander
30g basil
100g julienne mange tout
100g bean sprouts
4 x radishes finely sliced
Mix all the leaves, mange tout, radishes and bean sprouts together.
To assemble the dish
Season the fish with salt and pepper and place in a hot pan for about 2 min on either side until you fish is nice and golden and cooked through.
Mix the salad leaves with a little of the dressing and place on a plate. Place the fish on top of the leaves and then drizzle the vinaigrette and aioli over the entire dish. Sprinkle with sesame seeds and garnish with a sprig of coriander!
