At Fishy Fishy in Kinsale (fishyfishy.ie) we just can't take this dish off the menu as it's one of our customers' absolute favourites. Make sure to ask your fishmonger to skin and bone the fish.
For the red pepper dressing
2 red peppers
100ml white wine vinegar
60g caster sugar
1 garlic clove, finely chopped
For the parsnip chips
Vegetable oil, to deep-fry
For the salad
50ml rapeseed oil
600g mixed firm fish (salmon, monkfish, gurnard, prawns), cut in finger-sized pieces
4 tablespoons sweet chilli sauce
1 spring onion, finely chopped
2 tablespoons chopped coriander leaves
4 handfuls of salad leaves, washed
Handful of parmesan shavings
To make the dressing, preheat your oven to its maximum heat. Cut the peppers in half, place on a tray, skin side up, and roast until the skin blisters. This should take 10–15 minutes.
When cool enough to handle, peel off and discard the skins and place the flesh in a blender with all the other dressing ingredients. Blend until smooth, then set aside.
For the parsnip chips, preheat the oil to 180C/350C in a deep pan or deep fat fryer (you'll need an oil thermometer). Peel the parsnip, then remove crisp-sized shavings with a potato peeler. Deep fry, in batches if necessary, until golden brown, being careful not to crowd the pan. Remove them from the oil with a slotted spoon, drain on kitchen paper and leave to cool.
To make the salad, heat the oil in a large frying pan. Place the fish in the pan and toss for two to three minutes until just cooked through but still juicy. Add the sweet chilli sauce, spring onion and coriander and toss again.
Toss the salad leaves in the red pepper dressing. Place in a bowl, then top with the warm seafood from the pan. Garnish with parsnip chips and parmesan shavings. Enjoy.
Taken from 'Surf n' Turf' by Martin Shanahan and Paul Flynn (Quadrille, £17.99).