THAI FISH SALAD

Women's Weekly (Malaysia) - - LIVING -

Prep 10 mins | Cook 10 mins | Serves 4

350g fresh stir-fry veg­eta­bles

4 x 125g pieces skin­less,

rm white sh llets

⅓ cup Thai-style salad dress­ing 1 cup bean sprouts

⅓ cup roasted un­salted peanuts,

roughly chopped

1. Heat an oiled wok or fry­ing pan on high. Stir-fry veg­eta­bles 3-4 mins, toss­ing, un­til ten­der. Re­move. Set aside.

2. In the same wok, cook ‡sh 2-3 mins each side, un­til just cooked through.

3. Serve veg­eta­bles driz­zled with salad dress­ing, topped with ‰aked ‡sh, sprouts, peanuts and fried rice pa­per, if liked.

TIP: Make your own dress­ing by mix­ing Thai sweet chilli sauce with all-nat­u­ral peanut but­ter.

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