Thai Papaya Fish Salad
A Thai inspired salad with tropical flavors!
Servings: 2 people
Calories: 913kcal
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
- 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 or 4 as an appetizer.
Nutrition
Calories: 913kcal | Carbohydrates: 40g | Protein: 36g | Fat: 71g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 47g | Cholesterol: 64mg | Sodium: 1827mg | Potassium: 1023mg | Fiber: 6g | Sugar: 12g | Vitamin A: 4992IU | Vitamin C: 54mg | Calcium: 201mg | Iron: 5mg
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