Preperation time 15 minutes
This salad can be a starter or main meal. Replace the kingfish with another firm fish or prawns. Serve with steamed rice if having as main.
2 green mangoes peeled and flesh finely juilenned or grated
1 carrot finely juilenned or grated
4 spring onions finely sliced
2 cloves garlic roughly chopped
2 tbpsns caster sugar
1/4 cup mint and coriander chopped
2 large kingfish steaks
4 tbspns lime juice
1 tbspn galangal finely grated
1 tbspn ginger finely grated
1 large red chilli chopped roughly
1/4 cup rice bran oil
3 tbspns roasted salted peanuts roughly chopped
Combine 3/4 of the oil, 2 tbspns lime juice, chilli, galangal half the garlic and the ginger in a container add fish and marinate for 15-20 minutes.
Crush 1 clove garlic with a pinch of salt and the sugar in a mortar and pestle. Add 3 tbspn fish sauce and the rest of the lime juice and combine. Add to a bowl with green mango, carrot and spring onions. Mix and then add herbs just before serving.
Remove fish from marinade, heat pan over medium high heat. Add remaining oil to pan heat then add fish skin side down. Cook for a few minutes on each side until just cooked. Flesh should separate easily when forked. Remove from heat leave for a couple of minutes then separate coarsely.
Plate salad then top with fish and a few chopped peanuts.