Glacier 51 toothfish, banana blossom, tomato and Vietnamese herb salad

November 22, 2013

G51 toothfish salad By Mark Jensen, executive chef, Red Lantern on Crown and Red Lantern on Riley Serves 4 Ingredients – 2 garlic cloves – 3cm long pieces of galangal, peeled and finely sliced – 6 coriander roots, skin scraped off – 1 long red chilli, seeds removed – 6 kaffir lime leaves, finely sliced – 2 tsp palm sugar – 3 tbsp of fish sauce – 4 x 100g portion of toothfish fillet   Method Pound the garlic, galangal, chilli and lime leaves into a paste in a pestle and mortar. Add the palm sugar and continue to pound the ingredients until well combined. Finally stir the fish sauce into the paste. Jackets fleece Place the toothfish fillets into a bowl and cover each fillet with the marinade. Leave to marinate for at least 30 minutes before cooking. Salad – Ingredients

  • 10 cherry heirloom tomatoes cut in half
  • 1 handful of finely sliced banana blossom
  • 1 small handful of beansprouts
  • 2 green shallots, finely sliced
  • 2cm piece of lemongrass, sliced very finely
  • 1 small handful of Vietnamese mint leaves
  • 1 handful of perilla leaves, roughly chopped
  • 1 handful of mint leaves, roughly chopped


  • 2 tbsp fried Asian shallots
  • 1 bird’s eye chilli

Salad dressing

  • 100ml lemon juice
  • 50g palm sugar
  • 25ml fish sauce
  • 1tsp cracked black pepper
  • ¼ tsp garlic minced
  • ¼ bird’s eye chilli chopped, or as much or as little as you like
  • 1 small kaffir lime leaf, finely sliced

Method Mix all the ingredients together in a bowl until the palm sugar dissolves. To complete the dish Chargrill the toothfish over a medium heat for approximately three to four minutes each side depending on the thickness of the fillets. buy mu legend zen napapijri women’s ski doo jacket Meanwhile combine all the salad ingredients in a mixing bowl. Once the fish is cooked rest it for two minutes in a warm place. Flake and divide half of the toothfish fillets evenly onto four plates. This forms the base of the salad. mu legend items online Flake the remaining toothfish into the mixing bowl with the salad. Add 8tbsp of the salad dressing to the bowl and mix the ingredients carefully to combine. parajumpers Divide and arrange the salad evenly on top of the toothfish on the serving plates. Distribute the dressing over the top of the salad and garnish with fried Asian shallots and sliced chilli.