Asian Style Warm Fish Salad Food

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ASIAN STYLE WARM FISH SALAD



Asian Style Warm Fish Salad image

Yield Yield: 4

Number Of Ingredients 17

1 red onion, finely sliced into strips
2 cloves garlic, finely chopped
1 small red chilli, seeds removed and finely sliced
200g beans, trimmed
2cm knob of ginger, grated
1 large carrot
1/2 telegraph cucumber, seeds removed
2 tablespoons soy sauce
2 teaspoons finely chopped palm sugar (or brown sugar)
600g white fish fillets, chopped into 5cm chunks
large handful of mung bean sprouts
1/4 cup coriander leaves
1/4 cup basil leaves (Thai basil is great if you have it)
1/4 cup roasted peanuts
2 tablespoons crisp fried shallots, optional (available in jars from Asian food stores)
2 tablespoons lime juice (or lemon)
2 tablespoons fish sauce

Steps:

  • Heat a film of oil in a wok or large frying pan and gently cook onion, garlic and chilli for 5 minutes before increasing the heat to moderate and adding the beans and ginger. Cook for a further 5 minutes, tossing at times. At the same time slice the carrot and cucumber with a julienne peeler if you have one and if not then cut or grate into fine strips Add the palm sugar and soy sauce to the pan and stir to break up any lumps of sugar. Once the sugar has melted then add the fish and cook, taking care not to break up the pieces. Once the fish is cooked through then add the sprouts, herbs and peanuts and serve garnished with crisp fried shallots and drizzled with combined lime juice and fish sauce.

WARM THAI FISH BALL SALAD



Warm Thai Fish Ball Salad image

Make and share this Warm Thai Fish Ball Salad recipe from Food.com.

Provided by dale7793

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

1 kg boneless white fish fillet
1 medium onion, chopped
1 1/2 cups chopped fresh cilantro leaves
1/3 cup red curry paste
2 tablespoons fish sauce
2 tablespoons lime juice
200 g baby asian salad leaves (available in packets in the vegetable section of supermarkets)
1 large red pepper, thinly sliced
150 g snow peas, thinly sliced
lime wedge, to serve
1/2 cup lime juice
1/3 cup peanut oil
3 teaspoons sesame oil
1 1/2 tablespoons sugar
1 1/2 tablespoons fish sauce

Steps:

  • Process the fish, onion, cilantro, curry paste, fish sauce and juice in food processor until the mixture forms a smooth paste.
  • Roll level tablespoons of mixture into balls.
  • You will need to cook the fish balls in batches.
  • Arrange a single layer of balls in a baking paper lined bamboo steamer.
  • Place steamer over a wok or large pan of boiling water.
  • Cook, covered, for about 5 minutes or until balls are just cooked through.
  • Repeat until all of the balls are cooked.
  • Make the dressing by combining all of the ingredients in a jar and shake well, until combined.
  • Arrange the salad leaves on 1 large platter or or individual serving plates.
  • Top the leaves with the red pepper and snow peas.
  • Place the fish balls on top, drizzle with dressing and serve with lime wedges.

Nutrition Facts : Calories 324.4, Fat 16.6, SaturatedFat 2.8, Cholesterol 111.7, Sodium 935, Carbohydrate 11.2, Fiber 1.7, Sugar 6.9, Protein 32.4

SESAME JELLYFISH SALAD



Sesame Jellyfish Salad image

I learned to love sesame-flavoured jellyfish from having it at Chinese banquets growing up. Now I make this variation of jellyfish salad with chopped or grated veggies and a spicy sesame sauce. This makes a refreshing and delicious side dish or Chinese-style shared dish. Jellyfish is flavourless, but it is delightfully crunchy and lends itself to various flavour combinations. Serve chilled or at room temperature.

Provided by Irene Y

Categories     Salad     Seafood Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

9 ounces ready-to-eat shredded jellyfish
3 tablespoons sesame oil
2 teaspoons low-sodium soy sauce
2 teaspoons rice vinegar
1 teaspoon white sugar, or to taste
¼ teaspoon chili oil, or to taste
1 teaspoon grated fresh ginger root, or to taste
2 tablespoons white sesame seeds
2 tablespoons chopped fresh cilantro
2 tablespoons thinly sliced green onion

Steps:

  • Rinse and drain jellyfish; place into a bowl.
  • Whisk sesame oil, soy sauce, vinegar, sugar, chili oil, and ginger together in a small bowl; stir into jellyfish and marinate 15 minutes.
  • Place sesame seeds in a dry skillet over medium-low heat; toast until golden, about 1 minute. Set aside to cool, about 5 minutes.
  • Stir cilantro and green onions into jellyfish mixture; sprinkle with sesame seeds and serve immediately.

Nutrition Facts : Calories 148 calories, Carbohydrate 2.7 g, Cholesterol 3.2 mg, Fat 13.6 g, Fiber 0.7 g, Protein 4.5 g, SaturatedFat 2 g, Sodium 6271.2 mg, Sugar 1.2 g

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