Koy pa

Koy pa

Raw fish salad

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Isn’t it fascinating that variations on this theme can be found in so many countries — from the Philippines to Polynesian Islands to Latin American countries. If the idea of eating raw fish makes you cringe, relax. The lemon juice in the marinade changes the texture of the fish. There you go — one step closer to sashimi. And what delights await you there!

Ingredients

Quantity Ingredient
500g skinless, boneless firm white fish fillets
125ml lemon juice
6 tender green beans, thinly sliced
4 spring onions, thinly sliced
2 garlic cloves, crushed
1 fresh red chilli, seeded and sliced
1 tablespoon fish sauce
lettuce leaves, to serve
fresh mint leaves, to serve
fresh coriander leaves, to serve

Method

  1. Wipe the fish with damp paper towel. Cut the fish into very small pieces. Put the fish into a glass or earthenware bowl and pour the lemon juice over the top, tossing to coat. Set aside to marinate for 3 hours, or overnight in the refrigerator.
  2. Combine the fish with all of the beans, spring onion, garlic, chilli and fish sauce. To serve, put some of the fish mixture in the centre of a lettuce leaf, add a sprig of mint or a few coriander leaves. Fold over the lettuce leaves and eat.

Note

  • If you find the taste of the lemon juice too sharp, add a splash of coconut milk to mellow the flavour.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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