Try this delightful Matt Moran recipe!
To make the nam jim dressing, combine all the ingredients in a food processor or blender
And process until smooth, then set aside.
Combine the cucumber, fennel, fennel fronds, radicchio leaves, spring onion and chilli in a
Bowl, add herbs and gently toss together.
Preheat a BBQ to its hottest setting or a char-grill to high heat. Drizzle fish with 1 tablespoon
Of the vegetable oil, season to taste and grill, turning once, for 4-5 minutes, until golden and just cooked through, then transfer to a platter.
Combine prawns and the remaining vegetable oil in a bowl, season to taste and toss to coat evenly.
Grill the prawns, turning once, for 3 minutes or until pink in colour and cooked through, then transfer to a platter.
Divide salad among small bowls and serve with the fish and prawns and lime halves to squeeze over, spoon the nam jim dressing to taste.
Note: Galangal comes from the same family as ginger and has a similar but stronger flavour. It’s available from Asian grocers and specialist stores.
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