Thai · Lunch
Crispy Fish Skin Salad
Warm Thai salad built on shattered crisp fried white fish skin tossed through a hot-sour-sweet dressing of lime juice, fish sauce, palm-style sugar and crushed chilies, layered with shallot, lemongrass, mint and cilantro. Served over lettuce leaves with roasted peanuts, offering crunchy texture against sharp acidity and a lingering chili heat.
$7
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
410Calories
32.8gProtein
23.6gFat
16.5gCarbs
9.2gSugar
2.6gFiber
1580mgSodium
103mgChol
4.1gSat Fat
580mgPotassium
85mgCalcium
2.9mgIron
2.1mcgVitamin B12
22mgVitamin C
gluten-free
low-carb
low-calorie
sweet-heat
thirty-min-meals
gluten-free
Instructions
1
Prep
Pat fish skin dry and slice into 1-inch strips. Thinly slice shallot, lemongrass core, fresh chili, cilantro and mint; set aside.
2
Fry
Heat vegetable oil in a skillet over medium-high heat and fry fish skin strips 4–5 minutes, turning once, until deeply golden and audibly crackling-crisp; drain on paper towel.
3
Whisk
In a bowl, whisk together fish sauce, lime juice, brown sugar and crushed dried chili until sugar dissolves and dressing turns glossy and amber.
4
Plate
Arrange lettuce leaves on a plate, add the tossed warm fish skin with herbs and dressing, scatter roasted peanuts over top, and serve immediately while fish skin stays crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish skin
- 2 tbsp2 tbsp vegetable oil
- 2 tbsp2 tbsp fish sauce
- 4 tbsp4 tbsp lime juice
- 2 tbsp2 tbsp brown sugar
- 22 small shallot
- 22 stalk lemongrass (inner core only)
- 22 fresh chili
- 1 tsp1 tsp dried chili
- 4 tbsp4 tbsp cilantro leaves
- 2 tbsp2 tbsp mint leaves
- 44 lettuce leaves
- 2 tbsp2 tbsp roasted peanuts
