Thai Papaya Fish Salad

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Last Updated on January 13, 2020 by Chef Mireille

Thai Papaya Fish Salad – This salad with a Papaya Dressing and Fried Fish is a delicious summertime meal, especially for Seafood Lovers!

 

Papaya Fish Salad

I love papaya flavored foods like juice, jam and pastries.  However, it has an unpleasant mouthfeel to me.  Like persimmons, I never eat the fresh fruit as it leaves a dry, chalky feeling due to enzymes inherent in the fruit that disappears when cooked or diluted as in juice.

Last Sunday, it was a Thai inspired chowder and today it’s a Thai inspired salad.  Looks like it’s a Thai Sunday month.  To keep the theme going, guess I’ll have to come up with something Thai again for next Sunday.  I had some leftover papaya puree after a failed attempt at a Papaya Tea Cake and made a salad dressing with it.
I’ve been on a seafood kick this month, so I added some seasoned fried fish and fresh greens and you have a delightful dinner salad.

Do you love Thai food as much as me? Well if you do, check out some of my other Thai recipes.

Thai Recipes

 

 

IN THE MAKING

 

Salad Dressing

 

Thai Fish Salad

Spicy, salty, sweet….this salad has all of the multi-layered flavors we all expect from Thai food.  However, this light salad is half the calories of a rich coconut milk curry.  If you love Thai food but not the calories, this is the perfect salad for you!

Thai Fish Salad
 

Thai Papaya Fish Salad is the perfect summertime meal!

Thai Papaya Fish Salad
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Thai Papaya Fish Salad

A Thai inspired salad with tropical flavors!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad
Cuisine: Thai
Servings: 2
Calories: 2417.45kcal

Ingredients

  • Salad Ingredients:
  • 3 cups baby spinach leaves firmly packed
  • 1 1/2 cups baby arugula leaves firmly packed
  • 2/3 cup pineapple chopped small
  • 2 tablespoons sesame seeds toasted
  • 4 tablespoons dry roasted peanuts
  • 1/4 cup cilantro leaves
  • 2 tablespoons mint leaves finely chopped
  • Salad Dressing Ingredients:
  • juice of 1 lime
  • 1 tablespoon lemon juice
  • 1 tablespoon palm sugar
  • 1 teaspoon soy sauce
  • 1 tablespoon ginger grated
  • 2 bird's eye chiles finely chopped
  • 1/2 cup pureed papaya
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • Fish Ingredients:
  • 9 oz.white firm fleshed fish fillets cut into large pieces (I used catfish)
  • 1 teaspoon lemongrass powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon salt
  • 1/4 cup rice flour
  • peanut oil for frying

Instructions

  • Toss the fish with the ginger, coriander, salt and lemongrass powder. Heat enough oil for deep frying.
  • Toss the seasoned fish with the rice flour. Dust off the excess and place in the hot oil.  Fry for 3-4 minutes, until golden brown.  Drain on paper towels.
  • To make the dressing, combine all ingredients except the oil.  Mix well.  Slowly drizzle in the olive oil, whisking constantly.
  • To make the salad, combine all salad ingredients with the fish.  Add 6 tablespoons of the papaya dressing and toss well.

Notes

Serves 2 as a meal.

Nutrition

Calories: 2417.45kcal | Carbohydrates: 46.42g | Protein: 114.49g | Fat: 199.33g | Saturated Fat: 33.62g | Sodium: 2319.87mg | Fiber: 7.76g | Sugar: 15.72g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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Comments

  1. This salad is just up my street. I love Thai food and papaya, although the latter is hard to find here in Italy. But I come across them occasionally and next time I do, I’ll give this salad a try!

  2. I love Thai flavors. This is the kind of dish we crave for in summer . The only change I might make is to have the fish grilled .. Loving it .

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