What makes this Thai fillet served with chilli peanut noodles special? Definitely the seasoning! These zesty, tangy, fresh flavours are popular in most Thai cuisine, and make a huge difference to the meat. A delicious and filling main.
Recipe by Sue Greig
Photograph by Graeme Borchers
Styling by Anna Montali
Thai fillet served with chilli peanut noodles
Ingredients
Watercress raita
- 200ml Greek yoghurt
- 100g watercress, finely chopped
- 1 garlic clove, finely chopped
- salt and freshly ground black pepper, to taste
Fillet
- 100g watercress, roughly chopped
- 18 mint leaves
- generous pinch of salt
- 2 garlic cloves, finely chopped
- 2 green chillies, seeded and finely sliced
- 45ml fresh lime juice
- 15ml castor sugar
- 15ml ginger, grated
- 15ml fish sauce
- 1kg beef fillet
- lime wedges, to serve
Sauce
- 60ml peanut butter
- 125ml peanut oil
- 60ml rice vinegar
- 45ml light soy sauce
- 45ml runny honey
- 5ml minced chilli
Noodles
- 500g egg noodles, cooked
Instructions
For the raita, mix all the ingredients and refrigerate until needed.
For the fillet, place the watercress, mint, salt, garlic and chillies in a food processor and whiz until finely chopped.
Add the lime juice, castor sugar, ginger and fish sauce, and process to form a paste.
Coat the fillet evenly with the paste and leave to marinate for at least 20 minutes or overnight.
For the sauce, combine all the ingredients and cook on a low heat for 5 minutes. Set aside. Prepare the coals for the braai.
Braai the fillet until cooked to your liking.
Put the noodles in a mixing bowl and pour the sauce over. Toss to combine.
Serve the fillet sliced on a bed of noodles with the raita sauce.
