Vietnamese · Lunch
Dried Shredded Fish Salad with Green Papaya
Toasted shredded dried fish tossed with julienned green papaya and carrot, fresh herbs and a bright lime-fish sauce dressing with garlic and chili. Roasted peanuts finish the salad, balancing salty, sour, sweet and hot flavours.
$5
20 minsPrep
5 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
381Calories
38.2gProtein
16.4gFat
18.1gCarbs
8.2gSugar
3.8gFiber
1535mgSodium
84mgChol
2.8gSat Fat
710mgPotassium
105mgCalcium
8.2mgIron
3.8mcgVitamin B12
52mgVitamin C
gluten-free
low-carb
low-calorie
protein-rich
spice-route
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Julienne green papaya and carrot into fine matchsticks, soak in cold water for 10 minutes to crisp, drain and pat dry.
2
Toast
Warm vegetable oil in a small skillet over medium heat. Toast dried fish for 2–3 minutes, stirring often, until golden and nutty.
3
Whisk
In a small bowl, whisk fish sauce, lime juice, sugar, minced garlic and sliced chili until sugar dissolves into a thin amber dressing.
4
Toss
In a large bowl, combine papaya, carrot and toasted fish with dressing. Toss by hand until coated glossy, tasting and adjusting dressing balance.
5
Plate
Scatter crushed peanuts, cilantro and mint over salad. Toss briefly so herbs stay visible, then pile onto a plate and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g13 oz dried shredded fish
- 240g240g green papaya
- 60g60g carrot
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar
- 2 clove2 clove garlic
- 11 fresh Thai chili
- 30g30g roasted peanuts
- 4 tbsp4 tbsp cilantro
- 1212 mint leaves
- 2 tsp2 tsp vegetable oil
