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.
Healthy World Magazine, thanks to our sweet hostess JinJoo of Kimchimari.com, has teamed up with a group of very talented recipe website influencers to bring you a round up of "THE BEST ASIAN SALAD FEAST PARTY....EVER!" Be sure to read on to the end, to check out the recipes. A special thank you to Christine from Vermillion Roots for coordinating.
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. Authentic Thai Fish Salad is spicy, sour, crispy, nourishing, herby, bold and well just darn delicious.
Who said that salads must be ice cold? Who said that salads need to have lettuce in the mix to be a salad. Who says salad must have an acid and oil as the base for a dressing to be a salad dressing? Let’s be a rebel and break all those rules.
You are just going to love this Authentic Thai Fish Salad as it really is a meal has loads of flavor and will bring a little fun back into your boring salad routine.
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?
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
For more Thai dish inspiration please visit our Thai Category Recipe Page.
We found most all of the items needed right in the regular run of the miss grocery store. However, we needed to go to a Whole Foods Grocery to find the fresh lemongrass, kaffir lime leaves and red chili peppers. 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 so here are some substitutes you can use...
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 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 jalepeno.
Fish Sauce - You can try steeping tamari (soy)sauce with dried shiitake mushrooms in a pan until aromatic.
Can you make this recipe vegan? 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.
Can you make this recipe in advance? 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.
Healthy World Cuisine has united with a group of very talented food bloggers to be bring you the BEST ASIAN SALAD FEAST PARTY....EVER! Please visit and say hello and check out their delicious recipes.
Thai Larb Salad by Wok and Skillet
Gado Gado Salad by Brunch N Bites
Paleo Asian Coleslaw by What Great Grandma Ate
Vietnamese Chicken and Rice Vermicelli Salad by Nut Free Wok
Salad with Spiced Grated Coconut Topping (Urap Sayur) by What to Cook Today
Authentic Thai Fish Salad by Healthy World Cuisine
Thai Seafood Salad (Yum Talay) by A Taste of Joy and Love
Tofu Salad with Iceberg Lettuce and Sweet Corn by Kimchimari
Crunchy Thai Eggplant Salad by Grits and Chopsticks
Springtime Sushi Bowl by The Shasha Diaries
Burmese Gin Thoke (Ginger Salad) by Love is in My Tummy
Shabu Shabu Cold Noodle Salad by Chopstick Chronicles
Japanese Potato Salad by V for Veggie
Broccolini Sesame Dressing by Daily Cooking Quest
Authentic Thai Fish Salad
- White fish fillets – 4 (we used cod fish but any mild white fish in your region would be lovely)
- Turmeric – 1 teaspoon ground
- Salt and white pepper to taste
- Oil to prepare your grill
- Garlic – 1 clove peel removed and minced finely
- Shallot – 1 small peeled and chopped finely
- Ginger – 1 inch knob peeled and julienne sliced thinly
- Lemongrass stalks – 2 white part only peeled finely sliced very finely (or can use the prepared lemongrass paste in the refrigerator section if you cannot find fresh)
- Kaffir Lime Leaves – 4 to 5 – 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)
- Red Chili pepper – 1-2 chopped fresh per your desired heat level (set aside a few chili slices for garnish)
- Lime juice - 3 tablespoons freshly squeezed
- Fish sauce – 1 tablespoon
- Salt and White pepper – to taste
- Coconut sugar – ½ teaspoon (or sugar substitute of choice or palm sugar)
- Chinese cabbage – 4 leaves to line the bowl (garnish-optional)
- Cucumbers – 1 small chopped
- Chinese cabbage – 4 leaves to line the bowl (garnish-optional)
- Spring onion – 2 chopped
- Mint leaves – fresh 1 /2 cup whole leaves removed from stem
- Cilantro (coriander) – ½ cup fresh whole leaves removed from stem
- 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.