Crisp fish salad with chilli lime dressing

crisp fish salad with chilli lime dressing


Chilli dressing


1.Preheat oven to 180°C (160°C fan-forced).
2.Place ingredients for chilli dressing in screw-top jar, shake well.
3.Place fish on wire rack over oven tray, roast, uncovered, 20 minutes. When cool enough to handle, cut fish into pieces, then blend or process, pulsing, until mixture resembles coarse breadcrumbs.
4.Heat oil in wok, deep-fry fish, in batches, until browned lightly and crisp. Drain on absorbent paper.
5.Place onions, cucumber and herbs in large bowl with dressing, toss gently to combine. Sprinkle salad with crisp fish, nuts and rind, serve immediately.