INGREDIENTS
300g snapper fillet (or other white fish), skin removed, cut into 2cm thick slices
1 tsp ground turmeric
1 tsp sea salt
½ tsp freshly ground black pepper
1 tbsp vegetable oil
1 small Lebanese cucumber, peeled and shaved into fine ribbons
½ small green mango, sliced and shredded
1 stick celery, finely sliced
½ red onion, finely sliced
½ avocado, diced
8 green beans, sliced and blanched
20g spiced or plain boondi (available from Indian grocer)
½ cup picked coriander leaves
2 tbsp young celery leaves, taken from centre of bunch
1 tbsp shredded mint leaves
8 watercress sprigs
4 tbsp fried curry leaves, to serve
Curry dressing
40ml lime juice
25ml rice vinegar
25ml fish sauce
25ml sugar syrup
1 garlic clove, minced
1 tsp ground ginger
2 tsp mild curry powder
½ tsp freshly ground black pepper
2 tsp chilli oil
185ml grapeseed oil
METHOD
1. To make the curry dressing, put all ingredients in a bowl and mix with stick blender until emulsified. Taste and adjust seasoning and balance if necessary.
2. To cook the fish, mix the turmeric, salt and pepper into the oil then rub over the fish to season. Lay fish fillets on flat baking tray, cook under hot grill for 4-5 minutes, or until fish is just cooked. Remove from heat and allow to cool for few minutes while you prepare the salad.
3. Mix the salad ingredients together in bowl then flake the fish into small pieces and add to the salad greens. Add enough dressing to moisten and toss to combine.
4. Arrange salad onto plates, scatter a few fried curry leaves over the top and serve.