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1
Bring a large pot of salted water to a boil over medium heat.
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2
Add the green beans, cauliflower and carrots and blanch for 2 minutes.
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3
Do not boil them into submission!
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4
Drain and set aside.
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5
Salt and pepper the fish and pan-fry in a little olive oil and lime juice, over medium heat, until just cooked through and flaky.
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6
Sauce:
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7
Add the peanuts, garlic, chiles*, ginger and coconut milk to a blender and process into a coarse paste.
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8
*Cook's Note: hot, medium or mild, depending on which chile pepper and how many you choose to use.
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9
Put the blended ingredients and the kaffir lime leaf in a medium saucepan with the soy sauce and tamarind juice.
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10
Bring to a boil, then reduce the heat and simmer 10 to 15 minutes until the sauce thickens.
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11
Remove the lime leaf and set aside.
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12
Arrange the spring greens on each plate, surrounded by julienned cucumber and hard-boiled egg.
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13
Divide the cooked vegetables and sprouts on the greens, and top each plate with a fish fillet.
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14
Artistically drizzle sambal kacang over all, and serve.
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15
A viewer, who may not be a professional cook, provided this recipe.
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16
The Food Network Kitchens chefs cannot make representation as to the results.
