Bug Salad with Mango, Coconut and Lime Dressing
Prep time: 20 mins
Cooking time: 20 mins
Serves: 2
Ingredients
- 4 raw Balmain bugs, ask our fishmongers to saw in half
- ¼ tsp sea salt flakes
- ¼ tsp freshly ground black pepper
- 1 head baby cos lettuce
- 1 ripe mango*
- 1 avocado
- 1 tbsp olive oil
Dressing
- 65ml can coconut milk
- Zest of ½ lime
- 2 tbsp lime juice
- 1 tsp fish sauce
- 1 tbsp honey
Method
-
Remove bug tails from shells using a spoon to gently pry out the meat. Season with salt and pepper.
-
Leaf and wash lettuce, chop roughly or leave whole to serve the salad in. Arrange on a platter. Slice mango and avocado and arrange over the salad leaves.
-
Mix all dressing ingredients together and set aside for serving.
-
Heat oil in a small frying pan over medium high heat. Add bug tail meat and cook, stirring for 2-3 minutes until lightly caramelised and opaque. Remove from heat and scatter over the salad.
-
Drizzle with dressing just before serving.
*Notes: When not in season you can use thawed frozen mango cubes for this recipe
