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Bring a large pot of salted water to a boil over medium heat. Add the green beans, cauliflower and carrots and blanch for 2 minutes. Do not boil them into submission! Drain and set aside. Salt and pepper the fish and pan-fry in a little olive oil and lime juice, over medium heat, until just cooked through and flaky. Sauce: Add the peanuts, garlic, chiles*, ginger and coconut milk to a blender and process into a coarse paste. *Cook's Note: hot, medium or mild, depending on which chile pepper and how many you choose to use. Put the blended ingredients and the kaffir lime leaf in a medium saucepan with the soy sauce and tamarind juice. Bring to a boil, then reduce the heat and simmer 10 to 15 minutes until the sauce thickens. Remove the lime leaf and set aside. Arrange the spring greens on each plate, surrounded by julienned cucumber and hard-boiled egg. Divide the cooked vegetables and sprouts on the greens, and top each plate with a fish fillet. Artistically drizzle sambal kacang over all, and serve. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.
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Fresh Israeli cooking — market-driven, vegetable-forward, spiced
King of blue cheeses — salads, dressings, steak, pear pairing
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Wall-mounted magnetic spice jars — visible, organized, accessible
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Fresh Israeli cooking — market-driven, vegetable-forward, spiced
King of blue cheeses — salads, dressings, steak, pear pairing
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Wall-mounted magnetic spice jars — visible, organized, accessible