Minced Fish Salad (Koy Pa)
- Ready In:
- 2hrs 5mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 12 12 ounces yellowtail red snapper (minced) or 12 ounces other white-fleshed fish (minced)
- 2 tablespoons fresh lime juice, more as needed
- 1 tablespoon fish sauce, more as needed
- 1 tablespoon toasted rice powder (available in Asian food markets) or 1 tablespoon uncooked sticky rice (toasted and ground to a powder)
- 3⁄4 cup green beans, thinly sliced crosswise
- 1 red chili, thinly sliced
- 2 tablespoons finely chopped lemongrass
- 2 garlic cloves, peeled and thinly sliced
- 1⁄2 teaspoon minced garlic
- 8 stems cilantro, half the leaves chopped and half left whole
- 8 stems mint, half the leaves chopped and half left whole
- 1 scallion, green tops only, sliced
- sliced cucumber, watercress, and additional cilantro, mint and green beans, for serving
directions
- In a small bowl, combine fish, lime juice and fish sauce. Mix well. Cover and refrigerate for 2 hours.
- If necessary, drain fish. In a mixing bowl, combine fish mixture, rice powder, sliced green beans, chili, lemon grass, sliced garlic, minced garlic, cilantro, mint and scallion. Toss to mix well.
- To serve, place fish salad in a serving bowl. Serve with cucumber, watercress and additional cilantro, mint and green beans offered separately.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!