Peter Ku­ru­vita joins the Week­end team and shows read­ers how to make a Thai salad

Menu favourite great for the waist­line and packed full of flavour

Life & Style Weekend - - WELCOME // INSIDE TODAY - For more go to pe­terku­ru­

THIS dish has been a firm favourite in the bar at Noosa Beach House. We are chang­ing the menu soon so here’s the recipe to make it at home.

In­spired by my many trips through Thai­land, the salad has the per­fect com­bi­na­tion of aro­matic crunch­i­ness and spice to com­ple­ment the smok­i­ness of the ocean trout. You can serve it with be­tel leaves for a tasty canape or on its own. So sim­ple to pre­pare, it’s the per­fect dish to see out the end of the warm weather.

Smoked trout and Asian salad with nam jim


IN­GRE­DI­ENTS: Nam jim – 4 red bird’s eye chill­ies 4 gar­lic cloves, peeled 6 co­rian­der roots, cleaned 50g palm sugar or brown sugar pinch of salt 1 kaf­fir lime leaf, cen­tre vein re­moved, coarsely chopped 2cm piece lemon­grass root, bruised and chopped 50ml strained lime juice 150ml fish sauce

Salad – 2 fresh long fresh red chill­ies, halved, seeded and cut into juli­enne 600g smoked ocean trout 2 red Asian shal­lots, thinly sliced 4 spring onions, thinly sliced on the di­ag­o­nal 1 Le­banese cu­cum­ber, halved length­ways and thinly sliced on the di­ag­o­nal ½ green pa­paw, peeled, seeded and cut into juli­enne (about 1 cup) 4 kaf­fir lime leaves cen­tre veins re­moved, very thinly sliced ¼ cup picked mint leaves 250g cherry to­ma­toes, quar­tered 1 small bunch co­rian­der, leaves picked salt and pep­per, to taste 12 be­tel leaves to serve (2 per serve), rinsed and stalks re­moved

METHOD: To make the nam jim dress­ing, place all the in­gre­di­ents ex­cept the lime juice and fish sauce in a mor­tar and pes­tle and pound un­til a smooth paste forms. Add the lime juice, then sea­son with fish sauce. The dress­ing should have a bal­ance of salty, sour, sweet and hot. Bal­ance the flavour with the sugar, fish sauce or lime as nec­es­sary.

Hot-smoked ocean trout can be found in all su­per­mar­kets and seafood shops, usu­ally in 150g serves. Gen­tly pull apart the fish into flakes.

Place all the salad in­gre­di­ents in a bowl and add enough nam jim dress­ing to lightly coat.

Gen­tly toss through the flaked fish, then serve the salad in a bowl with the be­tel leaves and any re­main­ing dress­ing on the side for guests to help them­selves.


Peter Ku­ru­vita's smoked ocean trout and Asian salad with nam jim.

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