Thai Aubergine Fish Salad

I’ve just joined the herd recently and started playing ‘Wordle’. I was convinced that I wouldn’t get addicted to this game. I’m not really sure why when I spent most of my days at my old job playing ‘Words With Friends’. Admittedly some of the draw with that was winding up the less sophisticated versions of the ‘Tindler Swindler’ who seem to think that enjoying a word game is synonymous with being lonely and looking for love. I loved the excuses of why these people who supposedly hailed from the US were online at 2am US time. Makes the Swindler himself look sophisticated.

This ‘salad’ is probably more of a Thai side dish which I’ve served with rice to make it into more of a meal. It’s weird how when you mash up the coriander leaves with a lot of aubergine, it almost has the flavour of avocado. Aubergines travel a lot less than avocados and keep a lot better too. The recipe was in ‘Thailand – The Cookbook’.

Serves 4

Ingredients

  • 2 whole sea bream/sea bass
  • 1/2 tsp chilli flakes
  • 2 tsp rice
  • 4 shallots
  • 4 spring onions
  • 15g coriander leaves (the recipe used some sawtooth coriander which I have no hope of acquiring)
  • 2 1/2 tbsp fish sauce
  • 1 tbsp minced galangal
  • 2 aubergines
  • 15g mint leaves
  • rice to serve
  • 1 tbsp sesame oil
  • 1/2 tbsp soy sauce

Method

1.) Put some rice on to cook.

Turn on the grill. Line a baking tray with parchment paper and place on the aubergines. Prick the aubergines all over with a fork.

2.) Heat under the grill, turning over with a fork until all the skin is charred.

3.) Set aside to cool so you can handle it.

4.) Set the oven to 180 degrees C (or recommended cooking temperature for the fish)

5.) Place the fish on the baking tray and cook for about 25 minutes or per the instructions on the packet.

6.) Check on the rice and once done, drain off the water and stir in the sesame oil and soy sauce.

7.) While the fish is cooking, toast the rice on a low heat until it smells fragrant. Move to a pestle and mortar and pound to a powder.

8.) Peel and finely dice the shallots, add to a large mixing bowl. Finely chop the spring onions and the coriander and mint leaves and add. Spoon in the galangal (this is similar to ginger if you can’t find it).

9.) If the aubergine is cool enough, peel off the skin and blitz in a food processor until pulpy. Add to the bowl with the herbs, add the fish sauce, toasted rice and give it a mix.

10.) When the fish is done, pull it away from the bone and add the boneless chunks to the salad. The edges will be more bony so be extra careful to check those. Gently mix the fish through the salad so it doesn’t disintegrate.

11.) Serve the salad with the seasoned rice.

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