WhatsApp Email Print Facebook Advertisement Previous articleNo room at the LAW innNext articleCharged with conspiring to commit crimes admin Twitter Linkedin NewsSole with green papaya salad – A taste of Asia….By admin – August 7, 2012 752 A STAPLE of Asian cooking, or at least Asian dishes, the green papaya is a fruit that is a rich source of nutrients and can be used either cooked or raw. In Southeast Asia, it is used predominantly in salads and curries when blended and accompanied by the wonderful herbs and spices of the region. In this dish, I have used the papaya in an accompanying salad to a steamed fish dish that also incorporates the same herbs, fruits and spices.Sign up for the weekly Limerick Post newsletter Sign Up WHAT YOU NEEDfor the fish1 fillet of a firm white fish per portion 9sole, hake or cod)4 tiger prawns per portioncoriander1 fresh red chilliJuice of a fresh limeSea salt flakesSmall knob of butterCracked black pepperDash of Thai fish saucefor the saladgreen papaya, peeled and thinly slicedgreen beans, blanched and refreshedpomegranate seedsthinly sliced radishfresh coriandersea saltlime juicedash of groundnut oil1/2 a red onion or shallot thinly sliced50ml of orange juicefor the steamed vegetablesgarlic leaf (available in ethnic stores)tenderstem broccoli, trimmed1 purple aubergine, sliced into chunksdash of olive oilSea salt flakesWHAT TO DOIt may look like a plethora of ingredients but in fact many of them will be store cupboard bar the acquisitions you will make at the Asian supermarkets like the papaya, purple aubergine and garlic leaf. Keep an eye on the Market for many of the fresh ingredients used also.You will be pleased to know that you should be able to turn this exciting dish around in about 20 minutes including preparation and cooking.Invest in a double layer bamboo steamer, a good knife and you will be well on your way to getting a taste of Asia in your kitchen.First, trim the fish and remove the skin if your very kind fish monger has not already obliged.Next, place the fish on some parchment paper and in the first layer of the bamboo steamer and add the prawns, the herbs and seasonings.In the second bamboo layer, add the trimmed vegetables including the broccoli, aubergine and seasonings.Put the fish bamboo layer over a pot of boil water, add the vegetable layer on top and cover with the lid. It should take 8 to 10 minutes to be cooked and meantime you can prepare the salad. Peel the green papaya and thinly slice the white flesh into long strips. Cooked and cool the green beans. Roughly tear the coriander and remove the pomegranate seeds from the fruit and thinly slice the radish and onion.Combine all ingredients for the salad in a bowl and mix thoroughly and allow to stand for a few minutes to allow the flavours develop. Serve with the salad and vegetables.
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