Coconut fish and banana blossom salad

I’m a big fan of fish, so I decided to try a variation on the chicken and banana blossom salad from my Food of Thailand cookbook.

When you peel the banana blossom save some of the outer leaves- they make good serving bowls.

Method

Put 3 tablespoons of lime juice into a bowl of cold water. Remove the outer leaves of the banana blossom until you reach the centre (this should be pale and creamy). Slice into quarters, remove the hard core and stamens, then cut the remainder into thin slices and place into the lime water before it goes black.

Reserve two tablespoons of coconut milk, pour the rest into a saucepan and bring to the boil. Add the fish, bring back to the boil, then reduce the heat and simmer until the fish is cooked (this should take about 2-3 minutes). Allow the fish to cool, then shred into bite sized pieces

Combine the coconut milk, chilli jam, fish sauce, palm sugar and lime juice in a bowl and set it aside.

Drain the banana blossom and combine it with the fish, tomato and coriander in a large bowl. Add the dressing, toss to combine and garnish with the kaffir lime leaf.

Serves 4.

• Banana Blossom
• Coconut
• Fish
• Salad
• Thai