Spicy Thai Seafood Salad
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cloves garlic, green part removed
- 2green chilies
- 1bunch coriander
- 1teaspoon sugar
- 3tablespoons Thai fish sauce
- ½cup fresh lime juice
- 4cups water
- ½pound medium shrimps, peeled
- ½pound white fish fillets, like sea bass or monkfish, cut in ½-inch pieces
- ½pound bay scallops, or sea scallops halved
- Coarse salt and freshly ground pepper to taste
- 3scallions, sliced
- 1red chili
- Coriander leaves to garnish
Nutritional analysis per serving (4 servings)
197 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 28 grams protein; 1661 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine garlic, green chilies, coriander, sugar, fish sauce and one-fourth cup lime juice in blender's bowl. Puree.
- Step 2
Bring water to boil in a saucepan with one-fourth teaspoon salt and remaining lime juice. Poach seafood two to three minutes, or until cooked. Drain and toss in a bowl with the coriander dressing. Add pepper, scallions and red chili. Garnish with coriander leaves and serve warm or at room temperature.
- Serve with rice. Thai fish sauce is found in specialty stores.
Private Notes
Comments
This dish can be made with shrimp alone with ease. Placed on a bed of arugula, shredded carrots and cabbage with cucumber. Delicious and quick to make.
The dressing for this sounded delicious--I had to try it. My little urban garden needed some harvesting, so I made a bed of fresh lettuce, arugula, basil, mint, & parsley. I topped it with shredded carrot, cucumber, green cabbage, red bell pepper scallion, & chopped cashew. I dressed this salad with olive oil and lime. Then I made the sauce as directed, but I didn't have the variety of seafood (I wish I had!) I can attest that if you only have a white fish fillet, this is still exquisite.
Wonderful fresh recipe. Just set aside your (frozen) seafood from other recipes until you have your scallops, fish and shrimp. I served over romaine and thinly sliced green cabbage so I added some cashew-macadamia nut milk to the "dressing" to dress the greens. I'd use that as a dressing again yum. Also added some cucumber, diced pineapple and pom seeds-I had them and it made a nice pop of flavor and crunch.
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