Chargrilled Kingfish with Chilli and Herb Salad Recipe

烤金枪鱼配辣椒和香草沙拉食谱

4.8

这道炭烤金枪鱼食谱将烟熏嫩鱼与鲜辣的辣椒和香草沙拉完美融合。金枪鱼被烤得恰到好处，增添了浓郁的味道，与新鲜、香辣的沙拉相得益彰。这道菜带有辣椒的辣味和香草的芳香，是清爽而令人满意的午餐或晚餐选择。

Ingredients:

  • 4 x 150 克鲯鳅鱼片
  • 2 汤匙 鱼露
  • 2 汤匙 青柠汁
  • 1 汤匙 芝麻油
  • 1 根黄瓜，切成细丝
  • 1 根胡萝卜，切成细丝
  • 1 个小红洋葱，切成薄片
  • 1 根长红辣椒，切成薄片
  • ½ 杯新鲜薄荷叶
  • ½ 杯新鲜芫荽叶
  • 青柠角，供食用

Instructions:

  1. Marinate the kingfish
    1 Marinate the kingfish

    In a small bowl, combine fish sauce, lime juice, and sesame oil. Coat the kingfish fillets with the marinade and let them sit for 10 minutes.

  2. Prepare the salad
    2 Prepare the salad

    In a large bowl, toss together cucumber, carrot, red onion, mint, coriander, and chilli. Drizzle with lime juice and sesame oil.

  3. Grill the kingfish
    3 Grill the kingfish

    Heat a grill pan over medium-high heat. Grill the kingfish for 3-4 minutes on each side or until cooked through and lightly charred.

  4. Serve
    4 Serve

    Plate the chargrilled kingfish alongside the chilli and herb salad. Garnish with extra coriander and lime wedges for added freshness.

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