Thai Fish Salad

• 500 g monkfish fillets or 500 g similar thick filleted fish
• 2 tablespoons peanut oil
• 1/2 bunch shallot
• fresh ginger
• 2 red chilies
• 2 green chilies
• 100 g peanuts
• 1 green mango
• 200 g green beans
• 1 lime, zested and juiced
• 1 tablespoon brown sugar
• 2 tablespoons fish sauce (from Asian shops)
• 1 bunch coriander (cilantro)

1. Roast the peanuts in the oven until golden. Chop finely.
2. Fry fish in peanut oil until cooked. Break into large pieces and place in a bowl.
3. Slice the shallots and the beans on the diagonal. Slice the chillies finely. Peel and slice the mango.
4. Place the beans, shallots, chillies, peanuts, mango and one cup chopped coriander leaves in the bowl with the fish.
5. Mix the lime juice, zest, brown sugar, 1 tablespoon grated ginger and fish sauce together and toss through the mixture in the bowl. Place in a serving dish and garnish with coriander.

peanut oil, shallot, fresh ginger, red chilies, green chilies, peanuts, green mango, green beans, lime, brown sugar, fish sauce, coriander

Taken from www.food.com/recipe/thai-fish-salad-128018 (may not work)