Minced Fish Salad Koy Pa Recipes

SUMMER FISH SALAD

Steps:

• Select a pan large enough to hold the fish in a single layer. Place the lemon, halved and lightly juiced, in the pan along with the onion, bay leaf and some salt and pepper. Cover with water, bring to a simmer and cook for 10 minutes. Add the fish, bring the cooking liquid back to a simmer then reduce heat and cook the fish very gently, so the water barely shivers, until it is just cooked through, five to eight minutes, depending on the thickness of the fish. Drain the fish and allow it to cool.
• Combine the tomato, peppers, scallions and coriander in a salad bowl. When the fish has cooled remove any skin or bones and dice it coarsely. Mix gently with the vegetables.
• Beat the vinegar and cumin together, then beat in the olive oil. Season the dressing to taste with salt and pepper and fold into the salad ingredients. Re-season if necessary, then serve.

MINCED FISH SALAD (KOY PA)

Steps:

• In a small bowl, combine fish, lime juice and fish sauce. Mix well. Cover and refrigerate for 2 hours.
• If necessary, drain fish. In a mixing bowl, combine fish mixture, rice powder, sliced green beans, chili, lemon grass, sliced garlic, minced garlic, cilantro, mint and scallion. Toss to mix well.
• To serve, place fish salad in a serving bowl. Serve with cucumber, watercress and additional cilantro, mint and green beans offered separately.