We’re hopefully on the last stretch of the lockdown now and it’s got to the point where I’ve watched so much TV that I’m able to guess the plot twists . However, holidays are in sight now so hopefully I can stay sane before then!
This Thai salad is from Phaidon’s – Thailand – the cookbook. It’s a big book full of authentic recipes and there’s some stuff that’s pretty out there for us westerners – particularly the recipes containing ants. I couldn’t find any squid for this recipe but just used a frozen fish mix of cubed fish instead and you can’t really go wrong, the dressing is so complimentary with any fish and tastes like a Thai salad from the restaurant. Also, I just can’t get enough of the tinned hearts of palm – I must admit – a couple didn’t make it in the salad.
- 300g frozen fish pie mix
- 100g cooked prawns
- 2 tins hearts of palm
- 10g coriander leaves
- 1 mango
- 1 carrot
- 1 onion
- 5 spring onions
- 2 1/2 tbsp fish sauce
- 1 lime
- 1 1/2 tbsp sugar
- 2 tsp chilli paste
1.) Preheat the oven to 180 degrees C
2.) Line a baking tray and spread out the fish
3.) Bake for about 15 minutes, until the fish is hot
4.) In the meantime, julienne the drained hearts of palm, mango, carrot and spring onion and add to a mixing bowl
5.) Peel and chop the onions into small pieces and add to the mixing bowl
6.) Chop the coriander up and add that too.
7.) In another bowl, mix the fish sauce, chilli paste and sugar. Slice the lime in half and squeeze in the juice. Mix until the sugar is dissolved and pour in the mixing bowl.
8.) Add the fish pieces and the prawns. Stir to coat all the ingredients with the dressing and serve.