Thai style fish on a bed of couscous with crudités and a spicy cashew and avocado dip.
It's another seriously busy day for me which is why this quick Instagram type post.
...I like to think I'm adding a little extra value 😉 by including the recipe for the dip featured in the title photo.
The couscous is unflavoured apart from the runoff of the sauce from the fish. Crudités couldn't be simpler... basically carrots and cucumber chopped into little dipable batons.
The sauce for the fish was a little lemongrass, chopped fresh chilli, then I added some sweet chilli sauce, garlic infused oil and finely chopped spring onions. I ground this all together and then added both fish sauce and a bit of palm sugar (slowly to taste). Cut lines in your piece of fish, massage the sauce into the cuts and then wrap the fish up in tin foil with the remaining sauce. Let that marinate in the fridge for around 4 - 8 hours.
Spicy Cashew and Avocado Dip
Ingredients
1 cup Raw Cashews
1/4 cup Water
2 Tbsp Lime Juice
1 clove Garlic
1/2 Jalapeno stemmed and seeded (add more if you like it hot)
1/2 tsp Salt
1/4 tsp Ground Cumin
1/8 tsp Ground Cayenne
1 large Avocado
1/4 cup chopped Cilantro
Instructions
Combine cashews and water in a food processor or blender until smooth.
Add the remaining ingredients and puree until smooth. You can adjust consistency with water, if needed.
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