I love this ‘fish salad’. I think it is the perfect summer meal.
The crunchiness of the salad, the soft, sweet fish and the strong spices really work together.

Use a firm white fish, I used flathead

• heat some oil and butter in a fry pan
• when hot, add a good sprinkling of Murray river salt
• gently fry the fish, 3 minutes on each side

• separate the leaves of a cos lettuce
• thinly slice some radicchio
• some finely chopped ruggola
• julienne a fresh piece of ginger
• thinly slice a green chilly, removing some of the seeds
• julienne some organic lemon peel
• deep fry some chalotts
• salt and pepper

• on a serving plate, lay out the cos lettuce
• add the radicchio and ruggola

• arrange a piece of fish onto every lettuce leave

• divide the spices equally over the fish
• make a sauce with:
• 2 tablespoon fish sauce
• 1 tablespoon pomegranate molasses
• juice of a lemon
• half a cup of very good olive oil
• a dood grinding od black pepper
• put all the above ingredients into a jar with lid and shake vigorously
• taste for seasoning
• add a few spoonful of sauce over the fish

BUON APPETITO