Scotch Fillet with Tomato Rice and Watercress Salad - by District 1 HCMC

Ingredients

Watercress Salad:

1 bunch Watercress
1 small purple onion
1 Lebanese cucumber
1 tomato
2 Tbs rice wine vinegar
5 Tbs water
1 Tbs soy sauce
1 Tbs sugar
1 pinch cracked pepper
1 pinch salt
1 Tbs virgin olive oil

Tomato Rice:

4 cups cooked rice
1 egg
2 cloves garlic crushed
2 tsp tomato paste
1 Tbs tomato sauce
1/2 tsp chicken stock powder
1 Tbs canola oil

Scotch Fillet:

600g Scotch Fillet
1 Tbs Oyster Sauce
1/2 Tbs Fish Sauce
1/2 Tbs Soy Sauce
1 pinch of Sugar
3 cloves garlic crushed
1 tsp cracked pepper
2 Tbs canola oil
1 small white onion

Method

Watercress Salad:

Cut watercress to 2 inch length. Slice purple onion into strips. Cut cucumber on the diagonal. Slice tomato to desired shape. Add remaining ingredients to make an Asian vinaigrette dressing. Dress the salad just before serving.

Tomato Rice:

Add oil to wok or fry pan till hot. Fry egg and garlic to a scramble. Add remaining ingredients and mix well until colour of rice is red. Once done place back in rice cooker to keep warm.

Scotch Fillet:

Cut Scotch fillet into 1 inch cubes. Combine all ingredients with 1 tablespoon of oil, leaving the remaining oil for frying. Cut onion into 1 inch cubes. Heat a wok or a fry pan with remaining oil till hot. Fry Scotch fillet and fry on medium heat for 2 minutes. Add onions and fry on high heat for 1 more minute. For best result leave Scotch fillet in fridge for 2 hours covered in cling wrap to marinate.

Once Scotch fillet is cooked, plate onto a dish and dress the salad before serving.

Recipe provided by District 1 HCMC