Fish Salad

This vibrant Thai-style salad features tender squid marinated in a zesty dressing of lime juice, fish sauce, garlic, and chili. The combination of sweet, sour, and spicy flavors creates a refreshing and bold taste profile that is perfect for warm weather. The squid is quick-cooked to ensure it remains tender, not rubbery, while the dressing penetrates the meat for maximum flavor. Serve it chilled over crisp lettuce leaves for a light, low-fat meal or appetizer. It is an excellent option for lunch, a summer picnic, or as a palate-cleansing side dish. The flavors improve as they meld, making it a great make-ahead recipe.

Cooking Method: Boiling

Cuisine: Thai

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 157.5

Dietary: Gluten-free

Description

This vibrant Thai-style salad features tender squid marinated in a zesty dressing of lime juice, fish sauce, garlic, and chili. The combination of sweet, sour, and spicy flavors creates a refreshing and bold taste profile that is perfect for warm weather. The squid is quick-cooked to ensure it remains tender, not rubbery, while the dressing penetrates the meat for maximum flavor. Serve it chilled over crisp lettuce leaves for a light, low-fat meal or appetizer. It is an excellent option for lunch, a summer picnic, or as a palate-cleansing side dish. The flavors improve as they meld, making it a great make-ahead recipe.

Ingredients

1 pound Squid, cleaned
4 Cloves of garlic, crushed and chopped fine
Small Thai hot peppers, seeded and chopped
1 cup Very thinly sliced onions
3 Tbl lime juice
2 Tbl nuoc mam (fish sauce)
1/2 Teaspoon sugar
1/4 Teaspoon salt
4 Large lettuce leaves
Shredded fresh mint
Shredded cilantro leaves

Directions

1
Bring 6 cups of water to a boil in a large pot.
2
Cut the body of each squid crosswise into 1-inch rings and cut the tentacles into 1-inch pieces.
3
Add the squid to the boiling water and cook for about 3 minutes, stirring occasionally, just until the water comes back to a boil.
4
Drain the squid immediately to prevent overcooking.
5
In a serving bowl large enough to hold the squid, combine the garlic, chili peppers, sliced onions, lime juice, fish sauce, sugar, and salt.
6
Add the hot, drained squid to the dressing and toss until well mixed.
7
Let the salad sit for at least 10 minutes to allow the flavors to meld, stirring occasionally.
8
Garnish with shredded mint and cilantro.
9
Serve the salad on large lettuce leaves.

Nutrition Facts

Servings 6 cups

Amount Per Serving
Calories 157.5kcal

% Daily Value *
Total Fat 2.3g4%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 1232.4mg52%
Total Carbohydrate 38.0g13%
Dietary Fiber 12.5g50%
Sugars 4.4g
Protein 6.7g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The salad tastes best if marinated for 24 hours in the refrigerator, stirring occasionally, to develop deeper flavors.

Do not overcook the squid, as it will become tough and chewy. It should be cooked just until opaque and firm.

This is a very low-fat salad option.

Keywords: thai, salad, squid, seafood, lime, fish sauce, garlic, chili, fresh, appetizer, light, summer, marinated, spicy, asian, vegetables, lettuce, quick, easy, healthy

Read it online: https://www.chefs-mate.com/recipe/fish-salad-20/