We are excited to share the recipe for our Thai Style Market Fish Salad which is currently featuring on the menu at Church Road. We love this Dish, it has delightfully crisp fresh flavours, making it the perfect meal this summer!
Zest of 1 lemon
20 gr finely chopped coriander root
1 garlic clove (finely chopped)
100 ml lime juice
35 ml fish sauce
35 gr brown sugar
500g market fish – diced into approx 1cm pieces
Marinate the fish for an hour and season with salt to taste.
35 gr finely sliced red onion
4 cherry tomatoes Cut into quarters
4 lime kaffir leaves – stalk removed and finely chopped
7 gr coriander leaves
8 gr mint leaves (ripped)
1 Tbsp toasted rice
Add the salad to the marinated fish just before serving
TO PLATE : Julienne iceberg lettuce and place in the base of a bowl, spoon the salad on top and garnish with crispy shallots and Vietnamese mint.