Warm salad of spicy blue eye
The blue eye salad is like a Thai-style san choy bow - beautiful served with just rice. You can use prawns, chicken thigh fillet, minced lamb or beef instead of the fish.
Ingredients
2 cloves garlic, chopped
4 small wild green chillies, chopped
2 tbsp peanut oil
50g green beans, trimmed, finely sliced pinch of sea salt
1/2 small red onion, halved, finely sliced
150g skinless blue eye fillets, cut into 1cm dice pinch caster sugar
1 tbsp fish sauce
2 tbsp lime juice
1/2 head of baby cos lettuce, leaves separated and washed small handful combined coriander and mint leaves, to garnish
Method
Pound garlic and chillies in a mortar to form a fine paste.
Heat a wok until just smoking. Add the peanut oil and, when hot, stir-fry the beans with the sea salt and onion. After 30 seconds, add the blue eye and stir-fry a further 30 seconds. Remove wok from heat and add the pounded garlic and chilli, sugar, fish sauce and lime juice. Stir together, taste and adjust the seasoning if necessary.
Place cos leaves on a plate, spoon the fish mixture over the top, and garnish with mint and coriander leaves. Serve straight away.
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.
