Chef Martin Boetz's menu is an inspired blend of Thai and Chinese influences, and this dish is an example of his style.
Line a wok with alfoil.
Mix the ingredients of the smoke mix together and place on the alfoil in the wok.
Turn the heat to high and start to smoke the ingredients.
Line a steamer basket with a banana leaf and place the fish on it.
Place the steamer over the smoking wok, turn off the heat and place the lid on basket or steamer tray and let the smoke infuse into the fish for approx 5 minutes only, so that the fish is only smoked, not cooked.
This method is to give the fish a caramelized, smokey flavour not to actually cook it.
Prepare the salad ingredients and toss in a bowl and set aside.
Place all the dressing ingredients into a bowl and whisk together.
The dressing should be sharp tasting, with the sharpness being mellowed by the sweet soy and the black vinegar.
To cook the fish, either steam it or pan sear it.
Both methods will take about 5 minutes.
Leave the fish fillet to rest for 2-3 minutes and then break the fish up into the salad.
Toss the salad with the dressing and place some extra peanuts on the top and lime wedges on the side, if you wish.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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