Adapted from Off the Shelf: Cooking from the Pantry by Donna Hay (William Morrow and Company, 2001). Copyright 2001 by Donna Hay.
Sweet Lemon Salad:
To make the sweet lemon salad, peel the lemons, removing and discarding all the white pith. Chop the flesh into small dice. Combine with the sugar, chili, mint, pepper, and salt. Spread the chili paste over the fish and sprinkle with the coriander leaves. Heat a non-stick frying pan over medium to high heat. Add the oil and fish and cook for 2-3 minutes on each side or until tender.
To serve, place the cucumber slices on plates and top with the fish. Spoon some lemon salad on the side and serve with a green salad.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.