Fish
This take on the classic Thai som tum salad is as quick to prepare as it is delicious with virtually no cooking required. Singing with tangy, spicy and fragrant flavours, it's the perfect quick-fix dinner for hot nights.
Trim and halve beans. Place in a heatproof bowl and pour over boiling water. Set aside for 3 minutes to blanch beans. Drain and set aside to cool.
Finely chop garlic. Zest and juice limes. Place sambal oelek, lime juice and zest, garlic, brown sugar and fish sauce in a bowl with 20ml (1 tablespoon) warm water and mix to combine.
Halve cherry tomatoes and place in a bowl big enough to mix the salad. Pour over dressing and squish some tomatoes with the back of a wooden spoon to release juices.
Remove skin from salmon and discard, flake fish and set aside. Roughly chop peanuts.
Slice cheeks from apple and thinly slice into matchsticks. Add to tomatoes and dressing and toss to combine.
Pick Thai basil leaves from their stems. Add beans, salmon, most of the chopped peanuts and Thai basil to the som tum. Using your hands, mix som tum, squeezing lightly to release juices. Divide som tum between plates and top with and remaining chopped peanuts and Thai basil leaves to serve.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
