Vietnamese · Lunch
Water Spinach Salad with Grilled Fish
Grilled white fish fillet is flaked over torn water spinach, cucumber ribbons, red onion and herbs, then tossed in a nuoc cham dressing built from fish sauce, lime juice and garlic. Crushed roasted peanuts and fried shallots finish the salad for crunch, contrast and a savory-sweet-sour balance typical of Vietnamese salads.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
312Calories
34.8gProtein
11.6gFat
16.2gCarbs
7.9gSugar
3.8gFiber
1680mgSodium
85mgChol
1.9gSat Fat
890mgPotassium
140mgCalcium
3.2mgIron
1.9mcgVitamin B12
28mgVitamin C
gluten-free
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat the fish fillet dry, rub lightly with vegetable oil. Tear water spinach, slice cucumber into ribbons, slice red onion, mince garlic, slice chili.
2
Grill
Cook the fish fillet on a hot grill pan over medium-high heat for 3 to 4 minutes per side until opaque and flaking easily.
3
Rest
Let the grilled fish sit for 3 minutes, then flake into large pieces.
4
Toss
Combine water spinach, cucumber, red onion, cilantro and mint in a bowl. Whisk together fish sauce, lime juice, sugar, minced garlic and sliced chili until sugar dissolves. Toss salad with dressing.
5
Plate
Pile dressed salad onto plate, top with flaked fish, scatter crushed peanuts and fried shallots over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 4 cups120g water spinach
- 11 cucumber (150g)
- 4 tbsp4 tbsp red onion
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp mint
- 4 tbsp4 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar-white
- 2 clove2 clove garlic
- 11 chili-fresh
- 2 tbsp2 tbsp roasted peanut
- 2 tsp2 tsp vegetable-oil
- 2 tsp2 tsp fried shallot
