Thai · Lunch
Crispy Fried Fish Salad
Thai fish salad built on golden-fried white fish flaked over shredded cabbage, cucumber, and herbs, tossed in a hot-sour dressing of lime juice, fish sauce, and crushed chilies. Mint and cilantro keep the salad sharp and bright, with roasted peanuts adding crunch.
$7
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
410Calories
33.5gProtein
21.4gFat
22.8gCarbs
9.6gSugar
4.2gFiber
1380mgSodium
92mgChol
3.1gSat Fat
950mgPotassium
95mgCalcium
2.8mgIron
1.9mcgVitamin B12
32mgVitamin C
gluten-free
low-carb
low-calorie
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the white fish fillet dry with paper towels, dust both sides evenly with cornstarch, and shake off excess.
2
Fry
Heat vegetable oil in a skillet over medium-high heat until it shimmers, then fry the fish 3 to 4 minutes per side until golden and crisp.
3
Drain
Lift the fish onto a paper-towel-lined plate to drain for 2 minutes, then flake into bite-sized pieces with a fork.
4
Whisk
In a small bowl, whisk together fish sauce, lime juice, sugar, minced garlic, and thinly sliced chili until sugar dissolves.
5
Toss
Combine shredded cabbage, sliced cucumber, shallot, cilantro, mint, and scallion in a large bowl, add flaked fish and dressing, and toss gently.
6
Plate
Pile the salad onto a plate and scatter crushed peanuts over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 4 tbsp4 tbsp cornstarch
- 4 tbsp4 tbsp vegetable oil
- 2 tbsp2 tbsp fish sauce
- 4 tbsp4 tbsp lime juice
- 2 tsp2 tsp sugar-white
- 22 fresh chili
- 2 clove2 clove garlic
- 7 oz200g cabbage
- 4 oz114g cucumber
- 4 tbsp4 tbsp shallot
- 4 tbsp4 tbsp cilantro
- 4 tbsp4 tbsp mint
- 4 tbsp4 tbsp scallion
- 2 tbsp2 tbsp roasted peanuts
