Thai Salad & Lemon Pepper Fish with Wasabi Mayo

Wednesday, October 3, 2012

Thai Salad

Lebanese Cucumbers
Roasted red peppers
Cherry tomatoes
Snow Pea Sprouts
Fresh Coriander
Cos Lettuce

1 clove garlic
1 Tbsp Fish Sauce
1 Tbsp Tamari
1 Tbsp Lemon or Lime Juice
2 tsps Rice Wine Vinegar
2 tsps Sweet Chilli Sauce (or de-seeded chilli & honey)

Lemon Pepper Fish

1 egg whisked
1 cup Ground Almonds
1 1/2 Tbsps of Lemon Pepper
Dash of salt

Combine almonds, lemon pepper & salt
Dip fish into egg and then coat in almond flour mixture, quickly fry in a non stick frying pan with loads of butter!

Homemade Mayonnaise

2 small egg yolds (or 1 large)
Fresh juice of one small lemon or a capful of wine vinegar
1 tsp Dijon Mustard
Extra light Olive Oil

Combine egg yolk, lemon juice, salt & pepper in a medium bowl. Use egg beaters as its easier, beat for about 30 seconds, start to add the oil very very slowly while beating constantly, the first part is vital or it won’t emulsify properly. It will start to thicken and the more oil you add the thicker it will become, you need about ¾ cup of oil, once you’ve done the first part then you can pour the oil in a steady stream. Once thickened add 1 Tbsp Boiling hot water, cover and keep chilled, will keep for 1 week.

Add wasabi paste to the mayo to made wasabi mayonnaise, adjust amount to your preference, I generally use 1 tsp to about 5 Tbsps Mayo.

Add 1-2 garlic cloves to make Aioli


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