Sea Bass with Thai Papaya SaladPosted on in Asian, Asian, Fish & Seafood, Low Calorie, Recipes
I have seen this salad on Youtube and various other places recently and wanted to give it a crack. I have done it with some Seabass but you can use king prawns or any other fish you want. I am sure that once you’ve tried it you’ll use it all the time. It would also be great with chicken or even in a burger.
You will need.
2 Seabass Fillets (per person)
1 Green Papaya
2 Red Chillies
Small Handful of chopped Coriander.
8 Cherry tomatoes
1 Medium Carrot
1 Clove of Garlic
5 Green Beans (sliced)
1 tbs Fish Sauce
1 tbs Light Soy
1 tbs Palm Sugar
- Using a mandolin with a tooth blade shred the carrot and the peeled papaya. Then finely dice the chilli, garlic, green beans, coriander and tomatoes.
- In a bowl combine the soy, fish sauce, lime juice and palm sugar. Pour over the salad and using your fingers toss until all the salad is coated.
- Take your Seabass and season the flesh side with salt. Fry in a medium/high pan on the skin side for 3-4 minutes then turn off the heat and finish on the skin side for a final minute.
- Arrange on the plate with some added wedges of lime.