Mint Vinaigrette Vegetable Queen Thai Fish Patties with Tomato dressing

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Mint vinaigrette:
2 tbsp chopped fresh mint, plus extra leaves to garnish
1 small scallion, finely chopped
6 tablespoon olive oil
juice of 1 lemon
2 zucchini, thinly sliced lengthways
2 carrots, thinly sliced lengthways
2 red bell peppers, deseeded and thinly sliced salt and freshly ground black pepper
1 tbsp sunflower oil
Tomato dressing:
2 tomatoes
1/4 cup virgin olive oil
2 scallions, sliced
1 tbsp. white wine vinegar
Thai fish patties:
1 lb mild white fish
1/4 cup string beans
1 onion
1 tbsp. cilanto
5 chili peppers
2 tbsp soy sauce
1 egg
2 tbsp corn starch
2 tbsp sugar
2 tbsp olive oil
8 thick slices white loaf



Mix together the mint, scallion, oil and lemon juice, and set aside. Place the zucchini, carrots, and red bell peppers in a bowl and season well. Cover and set aside. For dressing, place the tomatoes, in a bowl of boiling water for 30 seconds, then peel, deseed and finely chop. Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. To make the patties you mince the fish. Finely chop the string beans, onion, cilanto and chili peppers. Combine all ingredients in bowl, mix well. Add the soy sauce, egg, corn starch, sugar, and oil and mix well again. Form mixture in pattie size. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook until browned on the bottom, about 3 minutes. Turn the patties and brown the other side. During the last few minutes of cooking, place the slices of white loaf on the grill on the outer edges of the rack to toast slightly. Place the fish patties on the toast. Heat the sunflower oil in a large frying pan over a high heat, cook the vegetables for 4 minutes, stirring all the time, until they have softened and are just tender. Remove and set aside. In the same pan, heat the olive oil, and add the scallions and white wine vinegar. Cook, stirring occasionally, for 1-2 minutes, until hot, then stir the tomatoes. Place the vegetables on top of fish, drizzle with hot dressing and serve.