Thai Fish (or Tofu) Salad with Coconut Lime Dressing

This fish (or Tofu for vegans) salad is scented with coconut, mango and warm Thai spices that will give you a tropical taste of the Far East.  The fish is marinated in coriander, fennel and cumin mixed with chili garlic sauce, garlic, sugar and salt.   The magnificent and refreshing dressing is made from a mixture of coconut milk, lime zest and its juice and red chili pepper.  The sweet and refreshing mango goes particularly well with the fish (or tofu) and the dressing. 

The coconut lime dressing is good and versatile enough to go with other green and fruit combinations while the marinade can be used with other meats like chicken and pork.  One can even use it to marinate tofu for a vegan version (see below). 

Thai Fish (or Tofu) Salad with Coconut Lime Dressing

Ingredients

• 16 oz fish fillet (I used tilapia) or 16 oz firm tofu for the vegan version
• 1 head of iceberg or Romaine lettuce
• 1 ripe mango peeled and sliced (I used canned mangoes)
• 1 large ripe tomato, cut into wedges
• 1 celery stalk, sliced thinly
• 3 green onions, sliced

For the marinade

• 1 tsp coriander seeds or powder
• 1 tsp fennel seeds or powder
• 1/2 tsp cumin seeds or powder
• 1 tsp sugar
• 1 tsp hot chili garlic sauce
• 1 clove garlic
• 2 tbsp vegetable oil
• salt to taste

For the dressing

• 1 tbsp coconut milk
• 3 tbsp water
• 4 tbsp vegetable oil
• zest and juice of 1 lime
• 1 dry red chili pepper, crushed or fresh red chili pepper, chopped
• 1 tsp sugar
• salt to taste

Cut the fish (or tofu) into even strips and place on a plate.

If you are using coriander, cumin and fennel seeds rather than powder place them in a mortar.  Add sugar and crush with a pestle.  Stir in the chili sauce, garlic, oil and salt and crush them till you form a paste.

Spread the paste over the fish, cover and leave to marinate in a cool place for at least 20 minutes.

Place all the ingredients of the dressing in a jar with a screw top and shake till they are thoroughly mixed.

Place the lettuce leaves in a bowl and add the mango, tomato, celery and spring onions on top.  Pour in the dressing and toss well to coat.

Place a tbsp of oil in a large non-stick frying pan and heat it.  Add the fish or tofu and cook for 5 minutes, turning once.

Add the cooked fish or tofu to the salad and serve immediately.