Thai Swordfish Salad In Lettuce Cups
Serves: 5
Isabella Feil
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
45
Sourness
36
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Special equipment: 4 wooden skewers, soaked in water for 1 hour Cut the swordfish into 2-inch cubes and thread onto the skewers, alternating with the lime leaves
2
Lay the kebobs in a shallow non-aluminum pan
3
In a bowl, whisk together fish sauce, honey, sambal, oil, and the juice of 1 lime
4
Pour the marinade over the swordfish and let marinate for 1 hour
5
Heat a ridged grill pan (or barbecue) until very hot
6
Remove the swordfish skewers from the marinade and grill about 4 minutes per side
7
Take care not to overcook so the fish remains moist
8
In a mixing bowl, whisk together curry paste, coconut milk, remaining lime juice, mint, cilantro, 2 tablespoons peanuts, and 1/2 tablespoon sesame seeds
9
Season with salt and pepper
10
Remove the swordfish from the skewers and break up in bite-sized pieces; discard lime leaves
11
Toss the swordfish in the curry mixture
12
To eat, spoon the swordfish chunks into a lettuce leaf and top with remaining peanuts, sesame seeds, diced chiles and fried shallots