Spice Islands salad with sambal dressing

  • 2 cups (cut 1-inch) green beans
  • 2 cups cauliflower florets
  • 1 cup sliced carrots
  • 4 (4-ounce) suchi/basa fillets (catfish) or any firm white fish will do
  • Salt and freshly ground black pepper
  • 4 teaspoons olive oil
  • 4 teaspoons lime juice
  • 6 cups spring salad greens mix, loosely packed
  • 1 cup halved and sliced cucumber
  • 4 hard-boiled eggs, quartered
  • 1 cup mung bean sprouts
  • 1 cup sambal kacang sauce, recipe follows
  • Sambal kacang:
  • 1 cup raw shelled peanuts
  • 1 clove garlic, chopped
  • 1 to 4 serrano chiles, chopped (or any fresh, hot chile pepper)
  • 1 (1-inch) piece fresh ginger, chopped
  • 2 cups coconut milk
  • 1 kaffir lime leaf
  • 1/4 cup soy sauce
  • 2 teaspoons tamarind juice
To make the salad:
1) Bring a large pan of salted water to the boil over a medium heat. Add the green beans, cauliflower and carrots and blanch for 2 minutes. Do not boil them into submission! Drain and set aside.

2) Salt and pepper the fish and pan-fry in a little olive oil and lime juice, over a medium heat, until just cooked through and flaky.

3) Arrange the spring greens on each plate, surrounded by julienned cucumber and hard-boiled egg. Divide the cooked vegetables and bean sprouts over the greens, and top each plate with a fish fillet. Artistically drizzle sambal kacang over everything, and serve.

For the sambal kacang sauce:
1) Add the peanuts, garlic, chillies*, ginger and coconut milk to a blender and process into a coarse paste.

2) Put the blended ingredients and the kaffir lime leaf in a medium saucepan with the soy sauce and tamarind juice. Bring to a boil, then reduce the heat and simmer 10 to 15 minutes until the sauce thickens. Remove the lime leaf and set aside.

*Cook's Note: Choose hot, medium or mild for the dish, depending on which chilli pepper and how many you use.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.

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