Scented Fish Salad
This dish is made on our fish cookery classes – an amazing dish and aromatic flavours that just explode in the mouth. This is recipe should if definately appear on your menu for a dinner party and is a must have if your taste buds need a treat.
Don’t be put off this recipe by the ingredients list; the chances are you have a number of these ingredients in your pantry or fridge
Serves 4
Ingredients:
350gms red mullet, sea bream or snapper
2 gem lettuces
1 mango, peeled and sliced
½ red pepper, thinly sliced
8 cherry tomatoes cut in half lengthwise
½ small cucumber, cut into wedges
3 spring onions, sliced diagonally
Fish Marinade:
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground fennel
1 tsp sugar
½ tsp green or red chilli
1 tsp garlic
2 tbsp vegetable oil
¼ tsp salt
Dressing:
2 tbsp creamed coconut (use the creamed coconut tablet and let it down with a tbsp of hot water)
1.5 tbsp boiling water
2 tbsp vegetable oil
Juice and zest of a lime
1 red chilli, chopped
1 tsp sugar
Handful coriander, chopped
Mint Leaves
Cooking Instructions:
1) Cut fish into strips.
2) Mix marinade ingredients in a bowl and add fish. Set aside and leave to marinate in a cool place for 20 minutes.
3) Put all the dressing ingredients in a jar and shake well.
4) Wash and dry lettuce leaves. Arrange in a bowl with mango, tomato, cucumber, red pepper and spring onions.
5) Add dressing and toss well.
6) Heat a non stick frying pan and add fish. Cook gently turning once.
7) Add fish to salad and serve immediately.
8) Garnish with mint leaves and enjoy!
Recipe by Kumud Gandhi – Founder of The Cooking Academy
If you would like to attend fishing cooking classes please contact Sonia Basra on 01923 778880
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
Comments