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Fish Salad Parmentier

500 g White fish fillets
Plain flour to dust
Oil for shallow frying
1 Avocado
750 g Potatoes; washed, skins left on
1 md Tomato; flesh removed and diced
1 tb Cashew nuts
Mixed salad leaves

Citrus Dressing:
2 tb Extra virgin olive oil
1 tb Mirrin
1 ts Fish sauce
2 ts Thai sweet chilli sauce
2 tb Lemon or lime juice
1/2 ts Minced garlic
1/2 ts Minced ginger
1 ts Grated lemon or lime rind
2 Kaffir lime leave; finely shredded (optional)

Cut potatoes into bit-sized cubes and simmer in lightly salted boiling water.

Cut fish into bit-sized cubes. Toss in lightly seasoned flour, shaking off excess. Pan fry in a little oil.

Mix dressing ingredients.

Dice avocado, toss in salad dressing.

When fish and potatoes are cooked, mound salad leaves on individual plates, top with fish and potato pieces, smother with avocado and salad dressing.

Top with diced tomatoes and cashew nuts.

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