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Hibachi Grilled Dory with Asian Apple Salad and Nam Jim Dressing
Recipe by Rhiannon Anderson
This grilled John Dory is packed with flavour, and served with a refreshing crunchy apple salad and a Nam Jim dressing.
- Steps
- Ingredients
Ingredients
Fish
Chilli Paste
Nam Jim Dressing
Lemongrass Dressing
Marinated Peanuts
Apple Salad
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Steps
- Preheat oven to 180oC. Prepare coals for hibachi if using.
- For the Fish, place fish portions into a wide bowl. Spoon fish sauce over the fish and set aside to marinate for 30 minutes.
- Cook on hibachi or hot grill pan for 10 minutes for the chops and cutlets and 6 minutes for the heads. Remove from the heat and rest for 5 minutes.
- For the Chilli Paste, place chillies, ginger and coriander roots in a small food processor and blend until almost smooth. Add the palm sugar and blend until dissolved. Set aside.
- For the Nam Jim Dressing, place ingredients into a bowl and mix with a fork. Set aside.
- For the Lemongrass Dressing, place ingredients into a bowl and mix with a fork. Set aside.
- For the Marinated Peanuts, place peanuts, fish sauce and palm sugar in saucepan and bring to the boil. Simmer for 10 minutes then strain and dry on paper towel. Spread peanuts over a lined baking tray and bake until toasted and golden, about 10 minutes.
- For the Apple Salad, place apple and lime juice in a bowl and toss together. Add coriander, spring onion and mint and mix gently.
- To serve, place fish onto a large serving plate. Add the Apple Salad and top with Nam Jim Dressing, Marinated Peanuts and fried shallots. Serve with remaining Nam Jim Dressing, Lemongrass Dressing and steamed rice on the side.
