Ingredients
Adapted from Off the Shelf: Cooking from the Pantry by Donna Hay (William Morrow and Company, 2001). Copyright 2001 by Donna Hay.
Serves 4
4 200g (7 oz.) pieces firm white-fleshed fish
2 tablespoons Asian chili paste
2 tablespoons coriander (cilantro) leaves
1 tablespoon peanut oil
2 cucumbers, sliced, to serve
Sweet Lemon Salad:
4 lemons
1/2 cup sugar
1 red chili, seeded and chopped
1/4 cup chopped mint
Cracked black pepper and sea salt
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.
Instructions
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.