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Tilapia fish salad recipe

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  • Cuisine: Vietnamese

Ingredients

2 dried tilapia fish, about 100g each
1 tbsp caster (superfine) sugar
1 Lebanese cucumber, halved lengthways, seeded, finely sliced
2 red Asian shallots, finely sliced
½ carrot, julienned
100g pork belly, cooked, finely sliced
1 bunch rau dang leaves, plucked
1 handful mixed mint, Vietnamese mint and basil leaves
1 tsp crushed unsalted roasted peanuts
1 tsp fried garlic
1 tsp fried red Asian shallots
1 red chilli, sliced

Sweet and sour tamarind dressing
2 tbsp tamarind water
2 tbsp fish sauce
60g shaved palm sugar (jaggery)
1 garlic clove, chopped
1 chilli, finely sliced
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Preparation

Combine the sweet and sour tamarind dressing ingredients in a bowl and mix until the sugar has dissolved. Set aside.

Heat a barbecue chargrill or chargrill pan to medium. Chargrill the fish over a medium heat for 5 minutes on each side, or until browned. Allow to cool, then tear the flesh of the bones, discarding the bones. Place the fish in a large mixing bowl.

Meanwhile, combine the sugar and cucumber in a bowl and allow to sit for 10 minutes.

Squeeze the juice out of the cucumber, then add to the fish, along with the shallot, carrot, pork belly, rau dang and mixed mint leaves. Dress with 1 tablespoon of the sweet and sour tamarind dressing and toss.

Transfer the mixture to a serving platter. Drizzle with another tablespoon of the dressing.

Garnish with the peanuts, fried garlic, fried shallots and chilli. Serve immediately.

If you enjoyed this Tilapia fish salad recipe then browse more Vietnamese recipes, salad recipes, meat recipes, seafood recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.

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