Bring a little effortless elegance to your table with this Festive Fish with Cashew Cream and Green Papaya Salad. Light, vibrant and full of fresh flavour, this dish is designed to impress without complication.
In this recipe, tender flaky fish is paired with a silky cashew cream and the bright crunch of green papaya salad, creating a beautiful balance of texture and taste. It is colourful, refined and perfect for entertaining, whether you are hosting a celebration or simply want something special for a relaxed meal at home.
Jackie Mazzocato guides you step by step through the process, showing how simple ingredients can come together to create a dish that looks stunning and tastes even better. This is modern, confident cooking that lets the ingredients shine.
Steamed Fish with Cashew Cream & Green Papaya Salad
Ingredients
- 4 Pieces Fleshy White Fish (I used Hake) Salt, Pepper and Lemon to Season
Cashew Cream
- 1 Cup Cashew roasted and unsalted
- 1 Cup Water
- 1 tbsp Dark Soy
- 3 tsp Worcester Sauce
Green Papaya (or Apple) Salad
- 1/2 Green Papaya Can substitute 2 Green Apples
- 1 Cup Bean Sprouts
- 1 Red Capsicum Sliced
- 1 Cup Green Beans Sliced
- 2 Spring Onions Diced
- 1 Punnet Cherry Tomatoes
- 2 Tbsp Fresh Coriander Chopped
- 2 Tbsp Fresh Mint Chopped
Dressing
- 1 ½ Tbsp Brown Sugar or Palm Sugar
- 1 Tbsp Lemon with Rind
- 1 Tbsp Fish Sauce
- 1 Tsp Sesame Oil
- 1 Tsp Dark Soy
- 1 Red Chilli seeded and sliced thinly
- 1/2 Cup Peanuts or roasted Cashews
- Fried Shallots to Garnish
Instructions
- Season the fish and place in a Steam Oven or steamer on stove for 6 minutes until cooked through.
- Puree with a stick blender or in the food processor the Cashews and water and add then add the Dark Soy and Worchester Sauce. Heat through on the stove until your sauce is desired consistency. (Sauce will keep in fridge for up to 5 days)
- Prepare your Salad ingredients and sauce and combine in a large serving bowl. Garnish with nuts and fried Shallots.
- Sit back and enjoy at your next celebration or summer get together.