500g (1 lb) rump or sirloin steak

2 tbsp oil

1 small soft-leaved lettuce

200g (6.5 oz) cherry tomatoes, halved

1 Lebanese cucumber, cut into cubes

4 spring onions, chopped

1/2 cup (15g / 1/2 oz) fresh coriander leaves

Dressing:

2 tbsp fish sauce

2 tbsp lime juice

1 tbsp soy sauce

1 tbsp sweet chili sauce

2 cloves garlic, crushed

1 tbsp chopped fresh coriander

Method :

Brush the steak with the oil and heat a heavy-based frying pan or wok over high heat. Add the steak to the pan and cook for about 4 minutes each side, turning the steak once only. Remove from the pan and set aside for 5 minutes. To make the dressing, combine the fish sauce, lime juice, soy sauce, sweet chili sauce, garlic and coriander in a bowl. Cut the cooled steak into thin strips. Place the lettuce leaves on a serving plate and arrange the cherry tomatoes, cucumber, spring onion and strips of steak on top. Drizzle with the dressing and scatter over the coriander leaves. Serve immediately.

101cookingrecipes.com

500g redfish fillets, skin removed

1.5 tbsp red curry paste

1/4 cup (60g) sugar

1/4 cup (60ml) fish sauce

1 egg

200g green beans, sliced

10 kaffir lime leaves, finely chopped

oil, for deep-frying

Cucumber Salad:

1/2 cup (125ml) white vinegar

1/2 cup (125g) sugar

1/2 cup (125ml) plum sauce

2 cloves garlic, crushed

2 tsp sambal oelek

1/3 cup (80ml) fish sauce

1/2 cup (80g) roasted peanuts, chopped

1 telegraph cucumber, halved and sliced

2 tbsp chopped fresh coriander leaves

Method :

Process the fish in a food processor for 20 seconds. Add the curry paste, sugar, fish sauce and egg, and process for 10 seconds, or until smooth. Place in a bowl and stir in the beans and lime leaves. Shape golf ball-size pieces of the mixture in wet hands, then flatten to make patties. Fill a wok one third full of oil and heat until a cube of bread dropped into the oil browns in 15 seconds. Cook the fish cakes in batches for 3-5 minutes, turning to give an even coloring. Drain on paper towels and keep warm.

To make the salad, put the vinegar, sugar and 1/2 cup (125ml) water in a small saucepan, and stir over low heat until the sugar has dissolved. Add the plum sauce, garlic, sambal oelek and fish sauce, and bring to the boil, then reduce the heat and simmer for 5 minutes, or until the sauce thickens slightly. Cool. Add the remaining ingredients and mix together well. Serve with the fish cakes.

101cookingrecipes.com

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