Fish salad

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1

Dear Kitchen Witch,

My friend reduced eating meats and inclined to Fish and vegetables. I need some easy, delicious & very good Fish Salad recipes.

Thanks
Susmita

3

Dear Kitchen Witch,

Thank you . I am looking for Fish salads with greens and Veggies. Or only Fish salad; both are fine. No Prawn or Crab. My friend is on diet. Steamed Fish and vegetables are easier. Grilled is also ok.
Fishes are available here : Rui ( A variety of Carp Fish; Green Carp) , Catla ( Carp Fish) , Shole ( Murrel Fish) etc.
Vegetables available here : (WHOLE YEAR) String Beans , Papaya,Potato, Cucumber, Variety of Gourds , Okra, Yellow Gourds.
Only in Winter :frowning: December- March) Carrot, Tomatoes, Capsicum, Green Onions/Scallions, Spinach, Cauliflower, Cabbage etc etc.

Regards
Susmita
Bangladesh.

4

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Packeted fresh or dry (both) mushrooms , Cheese s , olive oil, sesame oils are also available.

Thanks
Susmita
Bangladesh.

5

Thai Fish Salad

500g monkfish fillets, or similar thick filleted fish
2 tablespoons peanut oil
½ bunch of shallots
Fresh ginger
2 red chillies
2 green chillies
100g (1 cup) raw peanuts
1 green mango, the sour variety
200g green beans
1 lime, zested and juiced
1 tablespoon brown sugar
2 tablespoons fish sauce
1 bunch coriander

Roast the peanuts in the oven until golden. Chop finely.

Fry fish in peanut oil until cooked. Break into large pieces and place in a bowl.

Slice the shallots and the beans on the diagonal. Slice the chillies finely. Peel and slice the mango.

Place the beans, shallots, chillies, peanuts, mango and one cup chopped coriander leaves in the bowl with the fish.

Mix the lime juice, zest, brown sugar, 1 tablespoon grated ginger and fish sauce together and toss through the mixture in the bowl. Place in a serving dish and garnish with coriander.

6

Thank you. I got another thai crispy fish salad recipe before . any other salad recipes ?

Regards
Susmita

12

Thanks you . :confused:

Susmita

14

This is a super quick recipe that can be put together at the last moment.

Fish Salad On Pitta Crisps

Method

*


  This is a super quick recipe that can be put together at the last moment. Spoon onto little savoury biscuits or make your own Garlic Pittas if you have the time (see below). You could also try using canned salmon and sardines which work really well too. This combination could be used to fill baked potatoes or as a delicious sandwich filling or open sandwich.



  By Caroline Marson
  Cookery advisor All recipes by Caroline Marson
  Ingredients show imperial units

  Prep time: 15 min
  Cook time: 15 min

  Makes 12 pieces

  2×185g canned tuna , drained
  200g cream cheese or 4 tablespoon mayonnaise
  Zest of 1 lemon
  2 tablespoon capers, drained and roughly chopped (optional)
  3 spring onions, finely chopped
  Salt
  Ground black pepper
  2 tomatoes, roughly finely chopped
  Pitta crisps or toasted bread squares to accompany
  For the Pitta Crisps

  6 small pittas
  50g Butter at room temperature
  2 garlic cloves, crushed
  Parsley or coriander finely chopped (optional)
  Instructions

  In a bowl mix together the tuna, cream cheese or mayonnaise, lemon zest, capers, spring onions, tomatoes and olives. Use a fork to break up the tuna and lightly combine all the ingredients, the mixture shouldn’t be too sloppy or too over mixed. Taste and season with black pepper.
  Arrange a teaspoon of tuna salad onto the pitta crisps (see below) or use toasted squares of bread.

  To make the Pitta Crisps

  Preheat the oven to 200°C (400°F) mark 6.
  Mash the butter, garlic and herbs together in a bowl. Toast the pittas for 2 minutes until they puff up. Split them into two, so you are left with two thin halves.

  Spread the butter across each pitta half. Rip them into small pieces and place onto a baking sheet. Lay the pieces onto a baking tray and stick it into the oven for 10-15 minutes or until golden brown.
15

Fish salad Recipe

For marinating:
Hammour fish - 1 kg
Lemon juice - 5 tsp
Salt - As reqd

For salad:
Red capsicum(Red pepper) - 1 no
Celery stick(chopped) - 1/4 cup
Dhill leaves(chopped) - 1/4 cup
Spring onion(chopped) - 1/4 cup
Lemon - 1/4 cup
Olive oil - 1/2 cup
Salt - As reqd

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Oil - 1/4 cup for frying