Advertisement
Ingredients
3 cloves garlic, green part removed
2 green chilies
1 bunch coriander
1 teaspoon sugar
3 tablespoons Thai fish sauce
½ cup fresh lime juice
4 cups water
½ pound medium shrimps, peeled
½ pound white fish fillets, like sea bass or monkfish, cut in ½-inch pieces
½ pound bay scallops, or sea scallops halved
Coarse salt and freshly ground pepper to taste
3 scallions, sliced
1 red chili
Coriander leaves to garnish
Nutritional analysis per serving (4 servings)
16 grams carbs; 108 milligrams cholesterol; 197 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 4 grams fiber; 1661 milligrams sodium; 28 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Combine garlic, green chilies, coriander, sugar, fish sauce and one-fourth cup lime juice in blender's bowl. Puree.
- Step 2
Bring water to boil in a saucepan with one-fourth teaspoon salt and remaining lime juice. Poach seafood two to three minutes, or until cooked. Drain and toss in a bowl with the coriander dressing. Add pepper, scallions and red chili. Garnish with coriander leaves and serve warm or at room temperature.
Serve with rice. Thai fish sauce is found in specialty stores.
Private Notes
Comments
This dish can be made with shrimp alone with ease. Placed on a bed of arugula, shredded carrots and cabbage with cucumber. Delicious and quick to make.
The dressing for this sounded delicious--I had to try it. My little urban garden needed some harvesting, so I made a bed of fresh lettuce, arugula, basil, mint, & parsley. I topped it with shredded carrot, cucumber, green cabbage, red bell pepper scallion, & chopped cashew. I dressed this salad with olive oil and lime. Then I made the sauce as directed, but I didn't have the variety of seafood (I wish I had!) I can attest that if you only have a white fish fillet, this is still exquisite.
Wonderful fresh recipe. Just set aside your (frozen) seafood from other recipes until you have your scallops, fish and shrimp. I served over romaine and thinly sliced green cabbage so I added some cashew-macadamia nut milk to the "dressing" to dress the greens. I'd use that as a dressing again yum. Also added some cucumber, diced pineapple and pom seeds-I had them and it made a nice pop of flavor and crunch.