Spicy Thai Seafood Salad

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 1/2-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 Information

  • Nutritional analysis per serving (4 servings)

    191 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 31 grams protein; 133 milligrams cholesterol; 1395 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Combine garlic, green chilies, coriander, sugar, fish sauce and one-fourth cup lime juice in blender’s bowl. Puree.
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.