Thai Fried Fish Salad With Green Papaya Recipe
Thai Fried Fish Salad With Green Papaya
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Thai Fried Fish Salad With Green Papaya is a great choice for those looking to lose weight. This recipe gets a surprising kick of tropical flavor from diced papaya, and it's also a great weight loss recipe. The fish pairs well with the bright flavors of Thai cuisine, and best of all, this dish can be on the table in just 1 hour.
This salad is high in protein and low in calories, making it a great option for those looking to shed a few pounds. So if you're looking for a delicious and healthy Thai salad, Thai Fried Fish Salad With Green Papaya is a great option.Author
4 Whole garlic cloves
3 Chinese long beans, halved crosswise, or 1/2 lbs green beans, chopped into 2-inch chunks
¼ cup Roasted, salted peanuts, plus extra for serving
5 tbsp Fresh lime juice
3 tbsp Fish sauce
1 teaspoon Finely grated lime zest
1 Medium green papaya (1 1/2 to 1 3/4 lb) peeled, halved, seeded, and julienned
1 cup Cilantro leaves, stems, and leaves
3 Scallions, coarsely chopped into green and white parts, thinly sliced
1/4 cup of Lime juice, freshly squeezed from 2 limes
4 finely Grated garlic cloves
1 tbsp Ginger, finely grated
1 tbsp Lemongrass, finely chopped
1 tsp Thai bird chiles, chiles de árbol, or red pepper flakes, finely chopped
3 tsp Kosher salt, plus extra to season the fish after it has been fried
3 tsp Black pepper, freshly ground
½ cup All-purpose flour (75g/2.2 oz) (or more if using 2 fish)
4 cups Cooking oil
For the Green Papaya Salad:
For Fried Fish:
Grind garlic and chiles in a mortar and pestle until chunky paste forms to make the papaya salad dressing. Continue to grind the sugar and shrimp until wet, smooth paste forms. Scrape into a big mixing bowl.
Add the beans to the mortar in batches and gently pound to bruise and lightly crush them. Place the beans in the large mixing bowl with the dressing. Add the peanuts to the now-empty mortar and lightly smash them. Place in the same large mixing bowl as the beans.
Pour the lime juice, fish sauce, and lime zest into the mortar and mix well, scraping off any parts stuck to the bottom. Mix until the sugar is completely dissolved in the same big mixing bowl.
- Make the papaya salad dressing: Grind the garlic and chilies together in a mortar and pestle until a chunky mixture forms. Grind in the sugar and shrimp until wet, smooth paste forms. Scrape everything into a big mixing basin.
- Toss the papaya, tomatoes, cilantro, and scallion in the dressing until everything is well coated. Serve with more peanuts on top.
Next, prepare the marinade and the fish. In a small mixing bowl, whisk and mix lime juice, garlic, lemongrass, and chile de árbol. Place the fish on a rimmed baking sheet and pat dry with a clean kitchen towel or paper towel.
- Make deep diagonal incisions, 2 inches apart, along both sides of the fish's body, cutting down to the bone using a sharp knife. Brush the lime mixture all over the fish, getting the garlic and lime into all cuts and within the cavity. Season the fish with kosher salt and ground black pepper on both the inside and outer parts.
- Allow 15 minutes for the fish to absorb the marinade.
- Fill a small medium-mesh sieve halfway with flour and sprinkle both sides of the fish evenly. Add the remaining flour to the sieve to coat the fish completely. If desired, use more flour and a second fish, and repeat the process.
- Heat oil and any aromatic scraps in a large cast-iron pan over medium heat until the garlic and ginger turn golden brown and the oil reaches 325°F. Then fry the fish in the seasoned oil.
Grip the fish by the tail and slowly lower it into the skillet head first, taking it tail-side away.
3 to 4 minutes until bottom side flesh is cooked through and skin is deeply browned and crisp. While the fish is cooking, baste the top of the fish with hot oil using a metal spoon. Turn the fish over carefully with tongs and a fish spatula, turning the fish away from you if any oil splatters.
- Season both sides with additional salt and transfer to a wire rack.
- Serve the fish with papaya salad, lime wedges, and steaming rice on a big dish with mint, cilantro, scallion, and sliced chilies.
To flavor the frying oil, save any aromatic scraps, such as additional lemongrass, garlic, ginger, and chilies.