Grilled hot and sour fish salad

Name: Grilled hot and sour fish salad
Cuisine: Thai
Ingredients: 2 fresh lemon grass stalks, finely sliced; 2 mackerel or trout, gutted, cleaned and fins removed; 2 mackerel or trout, gutted, cleaned and fins removed; 6 kaffir lime leaves, finely shredded, or 1 tablespoon lime zest; 2.5 cm/1 inch piece fresh root ginger, peeled and cut into fine strips; 2 spring onions, trimmed and finely sliced; 3 red shallots, peeled and finely sliced; 1 tablespoon Thai fish sauce (nam pla); 1 tablespoon Thai fish sauce (nam pla); juice of 3 limes; 6 kaffir lime leaves, finely shredded, or 1 tablespoon lime zest; a handful of fresh mint leaves, chopped; 1 large, fresh red chilli, deseeded and finely sliced; 4 bird’s eye chillies, finely sliced

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

2 mackerel or trout, gutted, cleaned and fins removed
2 fresh lemon grass stalks, finely sliced
3 red shallots</

Asia
Thailand
Fish course
Pescatarian
Street Food
Gluten-free
Spicy

Method

Place the fish under a preheated medium-hot grill and cook for about 10 minutes on each side. Once cooked, put aside to cool.
When the fish has cooled enough to handle, remove the skin and the bones and gently flake the flesh into bite-sized pieces.
In a bowl, mix the lemon grass with the shallots, spring onions, ginger, lime leaves or zest, the lime jui