Grilled Red Snapper Salad with Basil

Name: Grilled Red Snapper Salad with Basil (Yam Pla)
Cuisine: Thailand
Ingredients: 1 clove garlic; ¼ cup white wine or mild stock (if broiling); ½ teaspoon sugar; 1 teaspoon black peppercorns, coarsely ground; 3 to 4 small or 2 medium whole red snapper (2½ pounds), cleaned, heads removed, rinsed, and patted dry; ¼ cup Thai fish sauce or mild stock (if broiling); 3 to 4 small or 2 medium whole red snapper (2½ pounds), cleaned, heads removed, rinsed, and patted dry; Tender leaf lettuce to line serving plate; 1 cup fresh Asian basil or sweet basil leaves, coarsely torn or chopped; 1 cup fresh Asian basil or sweet basil leaves, coarsely torn or chopped; ½ teaspoon vegetable oil; 1 cup fresh Asian basil or sweet basil leaves, coarsely torn or chopped; 5 tablespoons fresh lime juice; 3 tablespoons Thai fish sauce

Yam Pla

Preparation info

Serves
6
as part of a rice meal

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

Black pepper, the only “heat” available to Thai cooks until the sixteenth-century arrival of chiles from the New World, is the featured spice in this aromatic fish salad. The unforgettable combination of pepper and basil, set off by the bite of lime juice, makes this yam one of our favorites. Serve it as an appetizer accompanied by a plate of fresh greens, or as an accompaniment to Thai jasmine or sticky rice.

Ingredients

Asia
Thailand
Starter
Side dish
Pescatarian
Gluten-free
South East Asia

Ingredients

Method