Saturday, 29 August 2009

A Salad of Red Mullet with Lime and Ginger [#144]

Well........salmon, instead of red mullet, which I couldn't get anywhere. And I baked the salmon in the dressing rather than cooking the fish separately and then dousing it in the dressing afterwards, which Nigel's original recipe suggested. Delicious Asian flavours, and it ate very well with a big mound of stir-fried pak choi, courgettes, red peppers and spring onions mixed into egg noodles. We drank a dry Aussie Reisling which matched the lime and lime leaves in the dressing beautifully.

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