Beautiful fresh smoked fish is a delight. Mixed with raw grated vegetables, fresh herbs and a light Asian dressing, it is quick and easy, and again, all sourced from the market, even the nuts for the top.
For the salad
|3 cups||Brown rice, cooked|
|1 cup||Carrot, grated|
|1 cup||Beetroot, grated (Main)|
|2 stalks||Celery, sliced thinly|
|½ ||Red capsicums, chopped|
|400 g||Smoked fish (Main)|
|1 cup||Fresh coriander, chopped, plus extra for garnishing|
|50 g||Cashew nuts, roasted and chopped|
For the dressing
|3 Tbsp||Sunflower oil|
|3 Tbsp||Sesame oil|
|1 Tbsp||Fish sauce|
|1 Tbsp||Brown sugar|
|2 Tbsp||Fresh ginger, grated|
|¼ tsp||Chilli flakes|
- In a large bowl combine rice, carrot, beetroot, celery and capsicum.
- Flake in the smoked fish. Add coriander and stir through.
- For the dressing, in a jar combine oils, fish sauce, sugar, ginger and chilli.
- Stir dressing through the salad. Serve into a large bowl. Top with chopped nuts and extra coriander.