Market Fish with Crisp Thai Salad » Dish Magazine
Use whatever fish is freshest on the day for a quick and delicious weeknight meal.
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Ingredients
- 800 grams fresh fish fillets (I used monkfish)
- olive oil
- sea salt
- ground pepper
- Salad
- 1 cup beansprouts
- ½ telegraph cucumber, julienned
- 1 carrot, julienned
- 2 spring onions, thinly sliced
- 6 cherry tomatoes, quartered
- 1 long red chilli, seeded and thinly sliced
- ½ cup roasted cashew nuts, roughly chopped
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon caster sugar
- handful coriander
- lime wedges for serving
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