This salad is inspired by a turmeric fish banh mi, and you could easily serve everything inside a baguette with some mayonnaise. If that doesn’t appeal, a pile of sesame-dressed rice noodles or lettuce leaf cups make perfect accompaniments.
- Serves: 6 persons
- 2tsp ground turmeric
- 1tsp mild chilli powder
- 1tsp ground ginger
- 2cloves garlic, crushed
- 4tbsp olive oil
- 1 ½tsp sea salt flakes
- (such as cod, haddock or pollock) 600g firm white fish, cut into large cubes
- 1large red pepper, cut into large cubes
- a bunch Thai basil, leaves picked
- a large handful roasted peanuts, crushed
- 1-2 red chillies, finely sliced
- 2Little Gems, leaves separated
- 300g cooked vermicelli rice noodles
- 150ml rice vinegar
- 1 ½tbsp caster sugar
- 1tsp sea salt flakes
- 3large carrots, grated or cut into fine strips using a julienne peeler
- 20radishes, finely sliced
- 1-2 tsp fish sauce
- a small handful dill, finely chopped
Step 1Make the pickled vegetable salad by combining 200ml water, the rice vinegar, sugar and salt, and stirring to dissolve. Pour over the vegetables and set aside for at least 30 minutes.
Step 2Combine the turmeric, chilli powder, ginger, garlic, olive oil and salt, and mix to a paste. Rub evenly over the fish and set aside for 30 minutes. Light the barbecue.
Step 3Drain the vegetables, add the fish sauce and dill, and mix well.
Step 4Thread the fish cubes onto six skewers with the pepper and cook over direct heat for 7-10 minutes, or until cooked through.
Step 5Scatter with the basil, peanuts and chilli, and serve with the pickled salad, lettuce leaves and noodles.