Vietnamese · Lunch
Grilled Snapper Salad with Herbs
Grilled snapper fillet served over a Vietnamese herb salad of lettuce, mint, cilantro, and Thai basil. Dressed with nuoc cham of fish sauce, lime juice, and chili, topped with toasted peanuts and pickled carrot. Bright, citrus-forward, and served cold.
$8
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
355Calories
38.1gProtein
15.2gFat
17.8gCarbs
9.5gSugar
3.7gFiber
1445mgSodium
72mgChol
2.7gSat Fat
978mgPotassium
108mgCalcium
3mgIron
2.4mcgVitamin B12
21mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
low-cholesterol
herb-salt
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat snapper fillet dry with paper towels, rub both sides with vegetable oil and salt.
2
Chill
Toss julienned carrot with rice vinegar and 1 tsp sugar; let sit 10 minutes until translucent.
3
Grill
Place snapper skin-side down on medium-high heat 4–5 minutes until skin crisps and releases easily.
4
Char
Flip fillet and grill second side 3–4 minutes until flesh turns opaque and flakes easily.
5
Whisk
Combine fish sauce, lime juice, 1 tsp sugar, sliced chili, and minced garlic until sugar dissolves.
6
Toss
Toss lettuce, mint, cilantro, and Thai basil with half the dressing until lightly coated.
7
Plate
Pile herb salad on plate, scatter drained pickled carrot and flaked snapper over top, drizzle remaining dressing, finish with peanuts and fried shallot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g snapper fillet, skin on
- 2 tsp2 tsp vegetable oil
- 100g100g lettuce
- 20g20g mint leaves
- 20g20g cilantro leaves
- 20g20g Thai basil leaves
- 11 carrot (100g)
- 4 tbsp4 tbsp rice vinegar
- 2 tsp2 tsp sugar for pickling carrot
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar for dressing
- 11 small chili
- 1 clove1 clove garlic
- 2 tbsp2 tbsp peanuts, roasted
- 4 tbsp4 tbsp fried shallot
