Scented Fish Salad from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• 1 fresh red chilli, seeded and finely chopped
• 5 ml/1 tsp granulated sugar
• 60 ml/4 tbsp groundnut (peanut) oil
• finely grated rind and juice of 1 lime
• 15 ml/1 tbsp creamed coconut (coconut cream)
• 45 ml/3 tbsp boiling water
• 30 ml/2 tbsp garlic oil
• 45 ml/3 tbsp chopped fresh coriander (cilantro)
• ½ cucumber, peeled and cut into batons
• 1 large ripe tomato, cut into wedges
• 1 papaya or mango, peeled and sliced
• 1 cos or romaine lettuce
• 350 g/12 oz fillet of red mullet, sea bream or snapper
• 2 1/2 ml/½ tsp hot chilli sauce
• 5 ml/1 tsp caster (superfine) sugar
• 2 1/2 ml/½ tsp cumin seeds
• 5 ml/1 tsp fennel seeds
• 5 ml/1 tsp coriander seeds
• salt
• 3 spring onions (scallions), sliced