Authentic Thai Fish Salad is an explosion of flavor with grilled turmeric whitefish, fresh cilantro, mint leaves, vegetables, chilis, lemongrass, ginger and other spices for one delicious Thai meal.
Salads Rock
Are you bored with the same salad routine? Try our Authentic Thai Fish Salad for a new and exciting salad that breaks all the rules. It's spicy, sour, crispy, nourishing, herby, bold and well just darn delicious. What we love most is that it is served warm or at room temperature. Just like our Swiss chard lentil salad and harvest salad, eating warming and nourishing foods are good for your spleen health.
Breaking all the Rules
Who said that salads must be ice cold, have lettuce in the mix or include acid and oil for the basic salad dressing? Let’s be a rebel and break all those rules.
Ingredients and Substitutions
If you are living in Asia, all of these items will be readily available. If not, we know sometimes it can be difficult finding fresh Asian ingredients. Here are the ingredients and some easy substitutions.
- Fresh Lemongrass - Lemon Grass Stir In Pastes (We use Gourmet Garden)
- Kaffir Lime leaves - There is really no good substitute for this ingredient but in a pinch you can use fresh lime zest.
- Thai Bird Chili Peppers - We actually used a Mexican red chili pepper as we could not find bird chilis. You can use any chili pepper you like to add a little heat even a jalapeño.
- Fish Sauce - You can try steeping tamari (soy)sauce with dried shiitake mushrooms in a pan until aromatic.
- White Fish - Choose a mild flavored white fish that is native to your area.
- Garlic & Shallots - Of course you can substitute regular onions or scallions.
- Lime juice - fresh is best.
- Fresh Veggies - We used napa cabbage and cucumbers but feel free to substitute with lettuce or any fresh veggies you prefer.
- Herbs - fresh are best. We used cilantro and mint. In a pinch try dried.
Main Dish Salad
You are just going to love this Authentic Thai Fish Salad as it feeds hearty like a full meal. It has loads of flavor and will bring a little fun back into your boring salad routine. Break free from the usual tossed salad. Did you know you can even eat salad for breakfast?
Thai Flavor Profile
Thai cuisine brings out the harmony of the sour, sweet, spicy and salty for a seriously delicious salad. We seriously think we could eat Thai cuisine every day. How about you?
More Delicious Thai Recipes
Asian dishes are notorious for a long list of ingredients. However, do not be intimidated by this. We promise once you get some of the basic staples, you will want to try out our Grilled Flank Steak with Thai Style Chimichurri, Thai Pomelo Crab Salad Avocados, Tasty Thai Curry Bowls, our our Crockpot Thai Turkey Tenderloin .
Frequent Asked Questions (FAQ's)
You bet. The flavor of this salad dressing is dynamo and pairs well with tofu and all kinds of fresh vegetables in exchange for the fish.
You can grill the fish, make the Thai dressing and cut up the vegetables but wait to add the fresh herbs and dressing until just before you are ready to eat so that your herbs stay fresh and crisp.
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Authentic Thai Fish Salad
Ingredients
- 16 ounces White fish fillets 4 fillets (we used cod fish but any mild white fish in your region would be lovely)
- 1 teaspoon Turmeric ground dried
- Salt and white pepper to taste
- Oil to prepare your grill
Thai Dressing
- 1 clove Garlic peel removed and minced finely
- 1 small Shallot peeled and chopped finely
- 1 inch Ginger fresh knob peeled and julienne sliced thinly
- 2 stalks Lemongrass white part only peeled finely sliced very finely (or can use the prepared lemongrass paste in the refrigerator section if you cannot find fresh)
- 4 to 5 leaves Kaffir Lime Leaves remove stem stalk and finely sliced (There is not a good substitute for kaffir lime leaves but in a pinch you can substitute with 1 heaping teaspoon lime zest)
- 1 to 2 whole Red Chili pepper chopped fresh per your desired heat level (set aside a few chili slices for garnish)
- 3 tablespoons Lime juice freshly squeezed
- 1 tablespoon Fish sauce
- Salt and White pepper to taste
- ½ teaspoon Coconut sugar (or sugar substitute of choice or palm sugar)
Garnishes
- 4 leaves Chinese cabbage to line the bowl (garnish-optional)
- 1 small Cucumbers chopped
- 2 Spring onion chopped
- ½ cup Mint leaves fresh whole leaves removed from stem
- ½ cup Cilantro (coriander) fresh whole leaves removed from stem
Instructions
- Prepare your grill with oil to prevent sticking and or use a fish grill holder. (we used our indoor grill pan as it was snowing outside and greased it well. If you do not have a fish holder for the outdoor grill or your grill pan is in bad shape you can also bake your fish at 375 degrees F until flakes easily with fork- timing depends on size and type of white fish but around 12-15 minutes.)
- Sprinkle both sides of your fish with ground turmeric, salt and white pepper. Grill Fish for about 10-15 minutes (depending on size of fish) or until fish flakes easily with fork. Remove fish from grill and set aside. (If you fish breaks apart awesome as that is one of the next step in to break into bite sized pieces- don’t worry all is well) – Allow to cool a moment so you don’t burn yourself and then break apart to bite sized pieces. Set aside. This recipe is served at room temperature.
- Make the Thai salad dressing: Add your garlic, shallot, ginger lemongrass, kaffir lime leaves, red chili pepper, lime juice, fish sauce, salt and white pepper, coconut sugar or sugar alternative of choice in a bowl and mix well.
- Line a bowl with a few Chinese Napa Cabbage leaves or lettuce, add your grilled fish, cucumbers, spring onions, mint leaves, cilantro leaves and drizzle with the Thai slad dressing. Very gently toss.
- Garnish with a few sliced chili peppers. Enjoy! To be served at room temperature or can be chilled.
Notes
Nutrition
Tee says
For nutrition is it 4g only per serving?
HWC Magazine says
Dear Tee, thanks so much for bringing this to our attention. Recipe card has been edited to include all ingredients and nutrition information has been updated. Please let us know if any questions.
Robert Ambrose says
Very nic and simple spice
HWC Magazine says
Thanks so much Robert. Wishing you a super day ahead.
Tamara Andersen says
I am a huge fan of healthy main dish salads, and fish and shellfish are my "go to" proteins living near the Gulf. The flavors in this Thai fish salad look AMAZING. I'm looking forward to enjoying this on the patio with Mark soon!
HWC Magazine says
Thank you Tamara. Lucky you living near the gulf. I bet you have a great fish monger too! The first day of spring has arrived so an alfresco dining experience is on the near horizon in the future.