Vietnamese · Lunch
Catfish Salad with Rice Paddy Herb
Pan-fried catfish fillet served warm over rice paddy herb, mint, and banana blossom, dressed with lime-fish sauce nuoc cham, garlic, and chili. Crushed peanuts and fried shallots add crunch and finish the salad with herbal brightness.
$7
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
456Calories
37.2gProtein
27.1gFat
16.8gCarbs
8.2gSugar
4.3gFiber
1512mgSodium
113mgChol
5.1gSat Fat
802mgPotassium
98mgCalcium
3mgIron
3.2mcgVitamin B12
24mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat catfish dry, season with salt and pepper. Slice banana blossom and soak in water with a lime squeeze. Mince garlic and slice chili.
2
Whisk
Combine fish sauce, lime juice, sugar, garlic, and chili in a small bowl until sugar dissolves and dressing turns glossy and pale amber.
3
Fry
Heat vegetable oil in a nonstick skillet over medium-high heat. Fry catfish 3–4 minutes per side until skin turns golden and flesh flakes easily with a fork.
4
Plate
Rest catfish 2 minutes, then flake into pieces. Toss rice paddy herb, mint, drained banana blossom, and red onion with dressing. Fold in catfish gently, scatter peanuts and shallots on top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g catfish fillet
- 22 small handful rice paddy herb
- 22 small handful mint
- 3.6 oz100g banana blossom
- 11 small red onion
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar
- 2 clove2 clove garlic
- 11 small red chili
- 2 tbsp2 tbsp roasted peanuts
- 2 tbsp2 tbsp fried shallots
- 2 tbsp2 tbsp vegetable oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
