Green Papaya & Butterfish Salad

INGREDIENTS

1 clove garlic
3 red chillies, de-seeded
50 gms roasted peanuts
200 gms cherry tomatoes
100 gms green beans
40 gms Thai palm sugar
40 mls fish sauce
juice of 1 lime
60 gms butterfish
1/2 cup coriander sprigs





SERVES: 2

SERVING SUGGESTION
Serve with crisp pork belly (recipe to follow)

WINE:

METHOD

In a mortar and pestle pound garlic, chillies and palm sugar into a rough paste.  Add fish sauce and lime juice and stir to combine (this can be done ahead of time).  Half cherry tomatoes and cut beans into 4cm lengths.  Pound peanuts.  Peel, de-seed and shred green papaya on a mandolin or course grater and season with lime juice.  
Poach butterfish in a little seasoned water or fish stock for about five minutes.  Allow to cool then break the flesh into chunky flakes using a fork or your fingers.  

To serve: combine all ingredients except butterfish and coriander in a glass or plastic bowl.  Mix well by hand.  Add butterfish and mix again.  Adjust seasoning and arrange on the centre of a plate.  Garnish with coriander sprigs.