Fry or roast the fillet to 1 below your preferred degree of doneness. While thats happening, process most of the herbs, the lime juice and the fish and soy sauces together. Leave some of the herbs for use as a garnish. When the meat is cooked, slice it thinly. Put the herb mix in the pan and heat through. Add the sliced meat, and simmer or a few minutes. Laty the meat on the salad, and spoon the sauce over it. Sprinkle the remaining herbs and some sliced chillies on top. Great with jasmine rice, not bad with couscous or bread. Posted By email@example.com (Aine.McManus) On rec.food.recipes or rec.food.cooking
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|Serving Size: 1 Serving (949g)|
|Recipe Makes: 1|
|Calories from Fat: 820 (60%)|
|Amt Per Serving||% DV|
|Total Fat 91.1g||122 %|
|Saturated Fat 36.6g||183 %|
|Monounsaturated Fat 39.4g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 330mg||102 %|
|Sodium 24655.5mg||850 %|
|Potassium 2604.1mg||69 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 22.6g|
|Protein 111.4g||159 %|
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Calories per serving: 1374
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