Thai · Lunch
Thai Spicy Fish Salad Rice Bowl
Pan-seared white fish flaked and tossed larb-style with lime juice, fish sauce, shallot and chili, served over jasmine rice with mint, cilantro, cucumber and cabbage. Toasted rice powder adds fragrant crunch and herbaceous mint and cilantro provide cooling contrast to the tart, spicy, salty dressing.
$7
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
438Calories
42.1gProtein
8.9gFat
47.3gCarbs
11.8gSugar
4.1gFiber
2214mgSodium
98mgChol
1.6gSat Fat
980mgPotassium
85mgCalcium
2.6mgIron
3.2mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
low-calorie
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the fish fillet dry and season lightly. Slice the shallot, chilies, scallion, cucumber and cabbage on a cutting board.
2
Toast the uncooked jasmine rice in a dry skillet over medium heat for 3 to 4 minutes, shaking often, until golden and fragrant. Grind to a coarse powder.
3
Sear the fish fillet in vegetable oil over medium-high heat for 3 to 4 minutes per side until it flakes easily and the surface is lightly browned.
4
Whisk the fish sauce, lime juice and sugar in a bowl until the sugar dissolves. Flake in the fish, shallot, chilies, mint, cilantro and scallion. Toss gently until just combined.
5
Plate
Spoon the rice into a bowl, arrange the cucumber and cabbage alongside, pile the dressed fish salad on top and scatter the toasted rice powder over before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 4 tbsp4 tbsp fish sauce
- 6 tbsp6 tbsp lime juice
- 22 shallot
- 44 bird's-eye chilies
- 1/2 cup20g mint leaves
- 4 tbsp4 tbsp cilantro leaves
- 4 tbsp4 tbsp scallion
- 2 tbsp2 tbsp jasmine rice
- 1 1/2 cup300g cooked jasmine rice
- 2/3 cup70g cucumber
- 2/3 cup60g cabbage
- 2 tsp2 tsp vegetable oil
- 2 tsp2 tsp sugar-white
