A STAPLE of Asian cooking, or at least Asian dishes, the green papaya is a fruit that is a rich source of nutrients and can be used either cooked or raw. In Southeast Asia, it is used predominantly in salads and curries when blended and accompanied by the wonderful herbs and spices of the region. In this dish, I have used the papaya in an accompanying salad to a steamed fish dish that also incorporates the same herbs, fruits and spices.
WHAT YOU NEED
for the fish
1 fillet of a firm white fish per portion
9sole, hake or cod)
4 tiger prawns per portion
coriander
1 fresh red chilli
Juice of a fresh lime
Sea salt flakes
Small knob of butter
Cracked black pepper
Dash of Thai fish sauce
for the salad
green papaya, peeled and thinly sliced
green beans, blanched and refreshed
pomegranate seeds
thinly sliced radish
fresh coriander
sea salt
lime juice
dash of groundnut oil
1/2 a red onion or shallot thinly sliced
50ml of orange juice
for the steamed vegetables
garlic leaf (available in ethnic stores)
tenderstem broccoli, trimmed
1 purple aubergine, sliced into chunks
dash of olive oil
Sea salt flakes
WHAT TO DO
It may look like a plethora of ingredients but in fact many of them will be store cupboard bar the acquisitions you will make at the Asian supermarkets like the papaya, purple aubergine and garlic leaf. Keep an eye on the Market for many of the fresh ingredients used also.
You will be pleased to know that you should be able to turn this exciting dish around in about 20 minutes including preparation and cooking.
Invest in a double layer bamboo steamer, a good knife and you will be well on your way to getting a taste of Asia in your kitchen.
First, trim the fish and remove the skin if your very kind fish monger has not already obliged.
Next, place the fish on some parchment paper and in the first layer of the bamboo steamer and add the prawns, the herbs and seasonings.
In the second bamboo layer, add the trimmed vegetables including the broccoli, aubergine and seasonings.
Put the fish bamboo layer over a pot of boil water, add the vegetable layer on top and cover with the lid. It should take 8 to 10 minutes to be cooked and meantime you can prepare the salad. Peel the green papaya and thinly slice the white flesh into long strips. Cooked and cool the green beans. Roughly tear the coriander and remove the pomegranate seeds from the fruit and thinly slice the radish and onion.
Combine all ingredients for the salad in a bowl and mix thoroughly and allow to stand for a few minutes to allow the flavours develop. Serve with the salad and vegetables.
