Cornish Plaice with Nahm Jim
We are bringing the flavours Asia to this month's dinner party menu, reminiscent of sunnier climes, the delicate spicing of each dish promises to hold the encroaching autumn at bay. A starter of plaice, a delicate fish that has just enough character to withstand the salty, sweet and spicy heat of a Thai dressing. This fish has suffered from decades of over-fishing, so make sure the plaice you buy is labelled with the MSC marque (a blue tick), or use dab, flounder or lemon sole as an alternative.
- 1 plaice, filleted & skinned
- 1 lime juice
For the nahm jim
- 1 clove garlic
- 2 coriander roots
- 2 large long red chilli deseeded and chopped
- Pinch of rock salt
- 1-2 Thai birds eye chillies
- 40-50 ml fish sauce
- 2-3 limes, juiced
- 1 tblsp white sugar (approx)
- Clementine juice
- Small pinch of blue tongue powder (roasted Thai chilli powder)
For the salad
- 1 stick lemongrass
- 4 Thai shallots, peeled
- 12 grapes
- 1 sharp crisp apple
- Small handful of picked mint
- Small handful of coriander
- Finely slice the plaice on a slight angle. Place in a bowl, add the lime juice, mix well and leave to cure for 1 hour.
- Make the nahm jim by pounding the garlic, coriander root and long red chilli with the salt in a pestle and mortar.
- Once smooth, bruise and add the birds eye chillies followed by the fish sauce and lime juice.
- You are looking for a balance of hot, salty and then sour. Once you have this balance, add the sugar. The balance must then be hot, salty, sour and then sweet. Add the clementine juice to soften it and the blue tongue powder for a nice smoky flavour.
- Finely slice the lemongrass, Thai shallots and apple. Place in a medium size bowl. Cut the grapes in ½. Add to the bowl.
- Pick the leaves from the mint and coriander stalks.
- Drain and add the plaice, then dress with three good tablespoons of the nahm jim dressing.
- Finally, add the herbs, gently toss, loosely pile into a serving dish and serve immediately.
Enjoy our September Dinner Party Menu Recipes Below