Fish Salad with Spicy Thai Dressing

    15 minutes

    This salad is great for left over fish but I like to also buy smoked fish for that extra dimension. It makes an ideal party entree as you can pre-prepare then just mix and serve.

    13 people made this

    Serves: 4 

    • Sauce
    • 5cm galangal, peeled and sliced into disks
    • 5 garlic cloves, sliced
    • 5 Thai chillies, sliced thin
    • 1 tablespoon palm sugar
    • 1 tablespoon fish sauce
    • 2-3 limes, juiced
    • Salad
    • 100-200g cooked fish meat, pulled into small pieces, bones removed
    • 3 shallots, sliced
    • 1 stalk lemongrass, sliced thin
    • 1 capsicum, julienned
    • 1 handful mint, torn
    • 1 handful coriander, diced

    Preparation:15min  ›  Ready in:15min 

    1. Sauce: In a mortar pound the galangal well. Squeeze out the galangal juice into the mortar and discard the fibres.
    2. Add the garlic and chillies then continue to pound until well smashed.
    3. Add the palm sugar, fish sauce and lime juice then stir together.
    4. Salad: In a large bowl, mix together the fish pieces, shallots, lemongrass, capsicum and sauce.
    5. Serve on a plate garnished with the mint and coriander.

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