Fish Salad Parmentier
| Yield: | 4 servings |
| Categories: |
| 500 | g | White fish fillets |
| Plain flour to dust | ||
| Oil for shallow frying | ||
| 1 | Avocado | |
| 750 | g | Potatoes; washed, skins left |
| ; on | ||
| 1 | md | Tomato; flesh removed and |
| ; diced | ||
| 1 | tb | Cashew nuts |
| Mixed salad leaves | ||
| CITRUS DRESSING | ||
| 2 | tb | Extra virgin olive oil |
| 1 | tb | Mirrin |
| 1 | ts | Fish sauce |
| 2 | ts | Thai sweet chilli sauce |
| 2 | tb | Lemon or lime juice |
| 1/2 | ts | Minced garlic |
| 1/2 | ts | Minced ginger |
| 1 | ts | Grated lemon or lime rind |
| 2 | Kaffir lime leave; finely shredded | |
| ; (optional) |
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