Fish and Herb Salad

Serves 4-6


Ingredients:

500g smoked cod
3 tbsp lime juice
½ cup (30g) flaked coconut
1 cup (200g) jasmine rice, cooked and cooled
½ cup (25g) chopped fresh Vietnamese mint
3 tbsp chopped fresh mint
½ cup (25g) chopped fresh coriander leaves
8 kaffir lime leaves, very finely shredded

Dressing:
1 tbsp chopped fresh coriander root
2cm piece fresh ginger, finely grated
1 red chilli, finely chopped
1 tbsp chopped lemon grass (white part only)
3 tbsp chopped fresh Thai basil
1 avocado, chopped
⅓ cup (80ml) lime juice
2 tbsp fish sauce
1 tsp soft brown sugar
½ cup (125ml) peanut oil


Method:

• Preheat the oven to slow 150°C. Place the cod in a large frying pan and cover with water. Add the lime juice and simmer for 15 minutes, or until the fish flakes when tested with a fork. Drain and set aside to cool slightly before breaking it into bite-sized pieces. 
• Spread the coconut onto an oven tray and toast in the oven for 10 minutes or until it is golden brown, shaking the tray occasionally. Remove the coconut from the tray to prevent it burning. 
• Place the fish, coconut, rice, Vietnamese mint, mint, coriander and kaffir lime leaves in a large bowl and mix to combine. 
• To make Dressing: Place the coriander root, ginger, chilli, lemon grass and basil in a food processor and process until combined. Add the avocado, lime juice, fish sauce, sugar and peanut oil and process until creamy. 
• Pour the dressing over the salad and toss to coat the rice and fish. Serve immediately. 

Nutrition per serve (6):
Protein 20g
Fat 35g
Carbohydrate 30g
Dietary Fibre 5g
Cholesterol 45mg
2090 kj (495 cal)