Thai Seafood Salad Recipe

The taste of this spicy salad all hinges on the freshness of the ingredients used. Ideally you should source your seafood from the local fresh market, but if getting up at 3am to head out for the top pickings of the mornings catch doesn’t sound like your idea of fun, there’s always the supermarket fish counter!

(Serves 4)
Ingredients
300g sea bass, thinly slice
6 fresh shrimps, shelled and de-veined
1 squid, scored in crisscross pattern and sliced
10 mussels removed from shell
2 white jelly fungus soaked until tender, quartered (this is available in most oriental supermarkets)
1 large shallot, thinly sliced
2 spring onions, cut into inch long pieces
2 Chinese celery stems
For the spicy dressing:
2 tbsp birds eye chillies, minced
2 tbsp garlic, peeled and crushed
3 1/2 tbsp fish sauce
2 tbsp sugar
1 tbsp chopped coriander stalk
Method
1. For the dressing: Coarsely grind the chillies and garlic using a pestle and mortar. Transfer to sauce dish and add fish sauce, lime juice and sugar. Stir to dissolve an add coriander stalk.
2. For the salad: One at a time, blanch the sea bass, shrimps, squid, mussels and white jelly fungus in boiling water. Drain each item and add to mixing bowl. Add shallots, spring onions and Chinese celery. Toss well with the dressing. Serve with garnish of your choice.

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Thai Seafood Salad Recipe

Ingredients

• 300 g sea bass thinly slice
• 6 fresh shrimps shelled and de-veined
• 1 squid scored in crisscross pattern and sliced
• 10 mussels removed from shell
• 2 white jelly fungus soaked until tender quartered (this is available in most oriental supermarkets)
• 1 large shallot thinly sliced
• 2 spring onions cut into inch long pieces
• 2 Chinese celery stems
• For the spicy dressing:
• 2 tbsp birds eye chillies minced
• 2 tbsp garlic peeled and crushed
• 3 1/2 tbsp fish sauce
• 2 tbsp sugar
• 1 tbsp chopped coriander stalk

Instructions

1. 1. For the dressing: Coarsely grind the chillies and garlic using a pestle and mortar. Transfer to sauce dish and add fish sauce, lime juice and sugar. Stir to dissolve an add coriander stalk.
2. 2. For the salad: One at a time, blanch the sea bass, shrimps, squid, mussels and white jelly fungus in boiling water. Drain each item and add to mixing bowl. Add shallots, spring onions and Chinese celery. Toss well with the dressing. Serve with garnish of your choice.