RAW FISH SALAD WITH PASSIONFRUIT DRESSING
For light summer eating, there is nothing better than a raw fish salad. We’ve use kingfish here, but salmon, tuna or a firmer white fish would also work well.
Ingredients
100g (2 bundles) bean thread vermicelli
¼ cup Farro Tangy Passionfruit & Lime sauce
1-2 fresh red chillies, finely chopped, plus a little extra for garnishing
2 cloves garlic, finely chopped
4 Tbsp fish sauce
2 Tbsp rice wine vinegar
Zest and juice of 1 lime, plus extra wedges for serving
1 bag baby cucumber, thinly sliced
1 punnet cherry tomatoes, halved
½ carrot, julienned
2 makrut (Kaffir) leaves, central stem discarded and very thinly shredded
400g very fresh fish
A good handful each of fresh mint, Thai basil, coriander, and Vietnamese mint, roughly torn
¼ cup roasted peanuts, roughly chopped
Method
Soak the vermicelli in warm water for 10-15 minutes until softened.
For the dressing, combine the passionfruit lime sauce, chilli, garlic, fish sauce and rice vinegar and set aside.
Drain the vermicelli and put into a bowl with the cucumber, cherry tomatoes, carrot and makrut leaves and half the dressing.
Thinly slice the fish and mix with the remaining dressing.
Reserve a few of the herbs for garnishing, then toss with the vegetables on a platter. Top with the fish, the remaining herbs, chilli and peanuts.
Serve with wedges of lime.