This Thai fish salad is nothing short of amazing..spicy, sweet, a touch salty. The flavors of Thailand come alive in this dish. The key ingredients that make Thai food so special are prominent-chili, lime, green onion, lemongrass, garlic, ginger, fish sauce, soy sauce, cilantro, sesame oil and of course coconut milk.

I think you will love this dish...let me know how it turns out for you. 

VIDEO-Thai Fish Salad, Chili-Lime Coconut Sauce

Recipe Type: entree

Cuisine: Thai

Author: Chef Keith Snow

Ingredients

• 5 stalks green onion, sliced

• 2 plum tomato, seeded, diced

• 5 garlic cloves, minced

• 1/2 inch piece ginger, peeled minced

• 2 tbs lemongrass paste

• 8 ounces cod fish

• 2 tbs toasted sesame oil for sauteeing

• 1 cup full fat coconut milk

• 3 tbs Tamari soy sauce

• 2 tbs fish sauce

• 2 tbs spicy chili paste

• 1/2 tsp toasted sesame oil-for sauce

• handful ,chopped washed cilantro

• 1/4 tsp white pepper

• juice of one lime

Instructions

1. In skillet over medium high heat add sesame oil, then fry fish, 4 minutes per side, set aside to cool

2. In same skillet add 1/2 tsp more sesame oil, then add garlic, ginger and green onion, saute' 3 minutes, mix in lemongrass paste, cook one minute then let this mixture cool

3. In sauce pot add coconut milk, soy sauce, fish sauce, chili pasta, white pepper, cilantro, sesame oil, lime juice, bring to boil, reduce heat to low cook 5 minutes. Let cool to room temp.

4. In work bowl add aromatics, tomato, cilantro, cooked fish, break up fish into bite sized pieces..but don't over work this, needs texture.

5. Plate it up and drizzle the desired amount of sauce on your salad.

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