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Exotic Thai Fish Salad Recipe

Exotic Thai Fish Salad, For a tropical taste of the Far East, try this delicious fish salad scented with coconut, fruit and warm Thai spices.

SERVES 4

Exotic Thai Fish Salad Ingredients:

  • 12 oz. fillet or red mullet, sea bream, or red snapper
  • 1 romaine lettuce
  • ½ lollo biondo lettuce
  • 1 papaya or mango, peeled and sliced
  • 1 pitaya, peeled and sliced
  • 1 large ripe tomato, cut into wedges
  • ½ hothouse cucumber, peeled and cut into batons
  • 3 scallions, sliced

MARINADE:

  • 1 tsp. coriander seeds
  • 1 tsp. fennel seeds
  • ½ tsp. cumin seeds
  • 1 tsp. superfine sugar
  • ½ tsp. hot chili sauce
  • 2 tbsp. garlic oil (see introduction)
  • Salt

DRESSING:

  • 1 tbsp. unsweetened cream of coconut
  • Salt
  • 4 tbsp. peanut or safflower oil
  • Finely grated zest and juice of 1 lime
  • 1 fresh red chili, seeded and finely chopped
  • 1 tsp. sugar
  • 3 tbsp. chopped fresh cilantro

Cooking Instructions:

  • 1 Cut the fish into even strips and place on a plate or in a shallow bowl.
  • 2 For the marinade, crushed the coriander, fennel, and cumin seeds with the sugar. Add the chilli sauce, garlic oil, and salt and combine.
  • 3 Spread the marinade over the fish, cover, and leave to stand in a cool place for at least 20 minutes – longer if you have time.
  • 4 To make the dressing, place the coconut and salt in a screw-top jar with 3 tbsp. boiling water. Add the oil, lime zest and juice, red chilli, sugar, and chopped fresh cilantro. Shake well and set aside.
  • 5 Wash and spin the lettuce leaves. Combine with the papaya, pitaya, tomato, cucumber, and scallions. Toss with the dressing, then distribute between 4 large plates.
  • 6 Heat a large non-stick skillet. Add the fish and cook for 5 minutes, turning once. Place the cook fish on top of the salad and serve.

COOK’S TIP:

  • If planning ahead, you can leave the fish in its marinade for up to 8 hours. The dressing can also be made in advance minus the fresh cilantro. Store at room temperature and add the cilantro when you are ready to assemble the salad.

 

About Hanna Joy Curtis

I’m not a chef, I’m just a salad lover, a Filipino food lover. I started eating salads during my college years because I wanted something healthy and something easy to prepare. Here you can find my collection of the Best and Healthy Salad Recipes.

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