So I can keep making this delicious salad (we spoke about it on 3RRR yesterday), perfect for hot days, cool lager and friends who make good company.

Fish Salad

500g whiting or bream, both sustainable species

3 cups rice vinegar

1 large white onion, sliced

1 tablespoon sugar

1 teaspoon salt

1 tablespoon chopped fresh mint

1 tablespoon chopped basil

1 red chilli, finely sliced

1 tablespoon chopped peanuts

1 tablespoon fried shallots

Cut the fish into strips and put in a deep dish, pour 2 cups of rice vinegar over it and put aside for one hour or until the fish is opaque. Remove the fish from the vinegar and dry on a paper towel.

While that’s happening combine the salt and sugar with the rest of the rice vinegar and stir until it’s all dissolved. Pour this over the onion and let it stand for about 30 minutes. Take the onion out of the vinegar with a slotted spoon and dry well on a paper towel.

Once the fish and onion are drained well, place them both in a large bowl and add the mint, basil, chilli, peanuts and shallots. Mix it all to combine and then pour onto a serving platter.

Serve with rice paper to spoon it into and eat with your hands.