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Recipe(tried): Thai mackerel salad

Salads - Main Dish
Thai mackerel salad
Serve 4

200g (7 oz) mackerel
1/2 t salt
4 T. oil
2 T Thai fish sauce (nam pla)
3 T juice of large green limes
1 T sugar
25g (1/2 cup) thinly sliced shallots
2 bird-eye chilies, finely chopped
6 slices young ginger, finely shredded
2 kaffir lime leaves, finely shredded
35g (1/3 cup) crushed roasted peanuts
1 sprig coriander (cilantro) leaves
400g (14 1/2 oz) Chinese lettuce (Romaine is OK), torn into bite-sized pieces

clean and scale the fish and marinate with salt for 10 minute.

Heat the oil in a wok and fry the fish until nicely browned.

Cool then flake the flesh, discarding the skin and bones.
Combine the fish with all the other ingredients apart from the coriander and lettuce and toss well.

Arrange the lettuce in a serving dish and place the salad on top, then garnish with coriander leaves.
Serve with rice.
MsgID: 036194
Shared by: eggy/m'sia
Board: International Recipes at Recipelink.com
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