Vegetables with Fish Salad

The Vegetables with Fish Salad is a simple and flavorful Asian-style salad recipe that centers around fresh white fish, particularly Tilapia. The dish features a vibrant array of ingredients, including 1/2 cup each of fresh mint, saw tooth coriander (thinly sliced), chopped cilantro, green onion, and thinly sliced shallots and red onion. Additionally, 1 cup of bean sprouts adds a crunchy texture to the salad.

The dressing for this salad is a zesty combination of lime juice, fish sauce, sugar, minced garlic, and minced Thai chilies. These ingredients are mixed together, allowing the flavors to meld and be adjusted according to personal taste preferences.

To assemble the salad, start by tossing the shallots, red onion, and bean sprouts in a salad bowl with a few tablespoons of the prepared dressing. Next, add the fish and all the fresh herbs, incorporating more dressing to achieve the desired flavor profile. The salad can be served on a bed of baby lettuce, garnished with roasted peanuts or cashews for added crunch.

This dish offers versatility in serving options. It can be enjoyed on its own as a refreshing salad or paired with cooked vermicelli noodles or rice for a more substantial meal. The combination of fresh ingredients and the zesty dressing creates a harmonious blend of flavors and textures, making this Vegetables with Fish Salad a delightful and satisfying culinary experience.

Ingredients

For the dressing

Directions to make Vegetables with Fish Salad

1. In a salad bowl mix shallots, red onion and bean sprouts with few T of dressing toss it well,
2. Then add fish and all the herbs to it add more dressing to the salad taste and adjust the flavor.

Serve fish salad on a bed of baby lettuce garnish with roasted peanut or cashew.  Serve with cooked vermicelli noodle or rice, or eat as salad.

Enjoy

Related Recipe: Cambodian Style Salmon Dip