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Thai Fish Salad

2 tbsp. canola oil

8 fresh asparagus spears or green beans, halved

200gr cod fillets (or Spanish mackerel, tuna, ocean trout, salmon)

12 cherry tomatoes, quartered

1 Lebanese cucumber, sliced

1 x 425gr can baby corn, drained

4 cups mixed lettuce leaves

Dressing:

2 tbsp. coconut mild

2 tbsp. chopped lemon grass

1-2 tbsp. green Thai curry paste

  • Mix dressing ingredients well. Set aside.

  • Heat oil in a non-stick frying or grill pan.

  • Add fish.

  • Cook over high heat until brown on both sides and flesh is cooked when tested.

  • Boil or steam asparagus or beans until tender.

  • Rinse under cold water.

  • Drain well.

  • Arrange lettuce, tomatoes, cucumber, asparagus and baby corn in a serving bowl.

  • Top with hot fish.

  • Drizzle with dressing.

  • Serve with crusty bread.

  • Serves 6 as a light meal.

 
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