Steamed fish salad with green beans, cherry tomatoes and coconut dressing

Tam West

There is plenty of seafood in Niue as fishing is a major pastime. This is good with a side of steamed jasmine rice.

For the dressing

4 Tbsp	Lime juice
3 Tbsp	Fish sauce
2 Tbsp	Palm sugar, crushed
100 ml	Coconut cream
1	Red chilli, thiny sliced
1	Garlic clove, finely chopped
1	Kaffir lime leaf, central stem removed, leaf very thinly sliced

For the salad

300 g	Green beans, stalk ends cut off
250 g	Cherry tomatoes, halved
700 g	White fish, firm; skinned and boned, cut into 10cm pieces (Main)
¼ cup	Fried shallots
1 handful	Coriander sprigs

Directions

To make the dressing

Put everything in a small bowl and mix well to dissolve the sugar. Reserve.

To make the salad

1. Boil the beans in plenty of salted water for 3 minutes,remove from the heat, drain and reserve.
2. Pile the beans and tomatoes on a serving platter.
3. Steam the fish pieces side by side on a piece of banana leaf or baking paper over moderate heat for about 5 minutes or until just cooked through. (The steaming time will depend on how thick the fish is. Cut a piece open to check that it is cooked, if necessary.)
4. Remove from the steamer and place on top of the beans and tomatoes.
5. Spoon the dressing over everything. Sprinkle the shallots and coriander on top and serve.

More Niuean recipes from Ray

• Kumara takihi
• Honey and vanilla buttermilk pudding with bananas and lime