Thai fish salad

8 Feb

500g boneless white-flesh fish
1/2 cup lemon juice
3 tbsp fish sauce
1/2 cup coconut milk
1 tsp sugar
1 red chilli, sliced with seeds removed
Lettuce leaves, to serve
Lime wedges, to serve

1. Cut fish into thick strips and place in a ceramic dish. Pour over lemon juice, fish sauce and coconut milk, then sprinkle with sugar and chilli.

2. Cover and leave to marinate for at least 1 hour, tossing once or twice during this time.

3. Drain off excess liquid. Serve marinated fish on a bed of lettuce leaves. Serve with lime wedges on the side to squeeze over.

- Helen Jackson
 
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