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–+ servings
Fish Salad

Fish Salad

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Every bite feels lively. The tender flakes of fish melt softly, while the sliced lemongrass and onions bring a bright crunch that keeps things exciting. There’s a gentle heat from the chilies that slowly builds, not overwhelming, just enough to make you pause and go in for another forkful.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 2
Course: Appetizer
Ingredients Method

Ingredients
  

INGREDIENTS A
  • 2 anchovies
  • 1 tsp turmeric powder
  • 1 tbsp olive oil
  • Salt to taste
  • 3 tbsp lime juice
  • 2 tbsp Thai chili sauce
INGREDIENTS B (SLICED)
  • 3 stalks of lemongrass
  • 1 large onion
  • 1 tomato
  • 2 red chili peppers
  • 1 green chili pepper
  • 1 bunch cilantro

Method
 

  1. Preheat the Air Fryer to 200°C until the heating light turns off. Approximately 3 minutes.
  2. Score the fish and mix with turmeric powder and salt. Rub olive oil all over the fish.
  3. Place in the Air Fryer and cook for 10 minutes.
  4. Flip the fish and cook for another 5 minutes. Remove.
  5. Flake the fish and remove the bones.
  6. Place the fish fillets, Ingredient B, lime juice, Thai chili sauce, and salt into a bowl. Mix well and serve.

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