Thai · Lunch
Spicy Grilled Fish Salad
White fish fillet marinated in lime juice and fish sauce, grilled until charred and flaking, then flaked over a herb-heavy salad of shallot, cucumber, tomato and mint. Dressed with a nam-jim style dressing of chili, garlic, lime and sugar-sweetened fish sauce, finished with toasted rice powder and cilantro.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
345Calories
38.2gProtein
11.8gFat
20.4gCarbs
9.8gSugar
3.6gFiber
1580mgSodium
92mgChol
2.1gSat Fat
980mgPotassium
95mgCalcium
2.8mgIron
2.6mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
spice-route
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat the white fish fillet dry and rub with vegetable oil and salt to prevent sticking on the grill.
2
Toast
Toast uncooked jasmine rice in a dry skillet over medium heat for 3 to 4 minutes until golden and fragrant, then grind to coarse powder.
3
Marinate
Rub the fish with lime juice and let sit at room temperature for 10 minutes to firm the flesh.
4
Grill
Grill the fish fillet on high heat for 3 to 4 minutes per side until charred and flaking easily with a fork.
5
Whisk
Whisk remaining lime juice, fish sauce, sliced chilies, minced garlic and sugar in a bowl until sugar dissolves.
6
Toss
Toss sliced cucumber, halved cherry tomatoes, sliced shallot, mint and cilantro with half the dressing in a bowl.
7
Flake
Flake the warm grilled fish into large chunks directly over the salad.
8
Plate
Plate the salad on a wide dish, spoon remaining dressing over top and scatter toasted rice powder across.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g white fish fillet
- 4 tbsp4 tbsp lime juice
- 2 tbsp2 tbsp fish sauce, divided
- 44 small Thai chilies
- 4 cloves4 cloves garlic
- 22 small shallot
- 11 cucumber
- 74g1/4 cup cherry tomatoes
- 60g1/4 cup fresh mint
- 4 tbsp4 tbsp cilantro
- 44 scallions
- 2 tsp2 tsp jasmine rice
- 2 tsp2 tsp vegetable oil
