Marinated Nam Pla Fish
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 12 ounces bay scallops or 12 ounces tilapia fillets
- 2 medium tomatoes, chopped, skin and seeds discarded
- 3 shallots, minced
- 1 fresh red cayenne pepper, minced, seeds removed and discarded
- 12 leaves sweet basil, rinsed and shredded
- 1 bunch spinach leaves
-
MARINADE
- 1⁄4 cup key lime juice
- 1⁄4 cup coconut milk
- salt
- black pepper
- 1 tablespoon honey
- 1 tablespoon chopped cilantro
- 1⁄4 cup Thai fish sauce (Nam Pla)
directions
- If using fish fillets, slice into narrow strips.
- Add all marinade ingredients.
- Mix, cover, refrigerate 8 hours.
- Wilt spinach leaves: rinse and toss in a pan over medium heat until wilted or use a steamer.
- Arrange wilted spinach leaves on plates
- Combine fish, tomatoes, onion, chili, basil.
- Toss gently.
- Serve on wilted spinach leaves.
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RECIPE SUBMITTED BY
I live in San Diego and travel frequently to China as a tour leader and travel consultant. Although I have been known to chow down on coconut grubs and ant eggs on my trips to China, when I'm cooking at home, my tastes run to European: Mediterranean, Provencal, Tuscan. I also like just about anything that Bobby Flay cooks up, and I love how he puts together a plate with American regional cuisines.
I enjoy the art of travel, savoring local food as a part of my experience. In America, the places that make a great destination for me again and again are New Orleans, Santa Fe, Seattle, Key West, San Antonio and New York. Abroad, I do love Provence, France; the Amalfi Coast; Santorini, Greece; Moorea, Tahiti; Hong Kong and then there's my bucket list...
My S/O lives in Las Vegas, so I spend quite a bit of time there but at home I unwind with my two Weimaraners and young Vizsla, do some gardening, reading, cooking, dog training and planning my (or someone else's) next trip.
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