Salad with Thai fish balls

Ingredients

1 head iceberg lettuce
1 red onion
½ bunch spring onions
½ cucumber
½ carrot
½ bunch coriander
1 handful Thai basil
2 limes
20 g Bresc WOKchilli
handful cashew nuts
fish sauce
1 dl chilli sauce
30 g water
10 g Bresc Lemongrass puree
500 g fish fillet
20 g Thai yellow curry
40 g coconut milk
sesame seeds, black and white
grated coconut
panko
oil for frying

Preparation method

Cut the spring onion and red onion into rings, tear the iceberg lettuce loose, chop the cucumber (after removing the seeds) and carrot into julienne.
Cut the fish into pieces and puree to a farce with the coconut milk, yellow curry and fish sauce to taste. Add a little coriander, grated lime peel and lime juice to the mixture.
Stir some spring onion into the farce and shape into small balls. Roll them in a mixture of sesame seeds and panko, then chill.
For the dressing, mix the chilli sauce, lemongrass puree and the remaining juice and grated peel of the lime and season with chopped coriander and fish sauce.
In the meantime, heat the deep-fryer and assemble a salad from the lettuce, carrot, cucumber and cashew nuts. Deep-fry the balls until they are golden-brown. Arrange them on the salad and pour the dressing generously over them. Garnish with a bit of coriander and Thai basil.