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.