As the weather become warmer, this citrusy, refreshing appetizer would be the best as a starter for dinner. It’s really easy to prepare and so healthy. Completely zero fat and low carbs. The sweet, sour, and spicy sauce could match all kinds of meat and salad. Especially seafoods.
I used rainbow trout fillet this time. You can replace it with all kinds of fish fillet, shrimps, squid, or just simply vegetarian onion or green papaya salad.
Servings: 2-3 Total Time: 30 mins Difficulty: easy
- Rainbow trout fillet 1 pound
- 1 egg
- 1 tsp cornstarch
- 1 onion shredded
- 10 cherry tomatoes
- [Dressing] 2 tbsp fish sauce
- [Dressing] 2 tbsp sugar
- [Dressing] 5-6 cloves garlic minced
- [Dressing] 1 jalapeno seeded and chopped
- [Dressing] 1 thai chili seeded and minced
- [Dressing] 1 green onion minced
- [Dressing] 1 lemon juice
- Slice the fish fillet and marinated in egg and cornstarch mixture
- Shred the onion into very thin slices and soak in ice water for about 10 mins and drain
- Mix all [Dressing] ingredients together. Slightly adjust the taste to your preference. Blanch the fish into boiling water. Drain when cooked and then place on the iced shredded onions, garnish with cherry tomatoes and then the dressing. Then ready to serve!!
天氣愈來愈熱，這道清爽夠味的泰式酸辣魚片沙拉，酸酸甜甜辣辣的醬汁，配上Q彈的汆燙魚片和爽脆的洋蔥絲和小蕃茄，非常開胃喔!! 這個泰式醬汁很百搭，配各種海鮮或是雞肉或蔬菜都很好吃!! 如果用鮮蝦或是透抽就是泰式涼拌海鮮，洋蔥絲換成青木瓜絲就是泰式涼拌青木瓜。
- 彩虹鱒魚菲力 1 磅 (約2大片)
- 1 顆全蛋
- 1 大匙玉米粉
- 1 顆洋蔥切細薄絲
- 10 顆小蕃茄
- [Dressing] 2 大匙魚露
- [Dressing] 2 大匙糖
- [Dressing] 5-6 顆大蒜切細末
- [Dressing] 1 顆墨西哥辣椒，去籽切片
- [Dressing] 1 顆泰式紅辣椒，去籽切末
- [Dressing] 1 根蔥，切蔥花
- [Dressing] 1 顆新鮮檸檬汁
- 將所有 [泰式醬汁] 材料拌勻，可以依自己的喜好稍微調整口味。汆燙魚片，燙熟後撈起瀝乾，放在洋蔥絲上，擺上切半的小蕃茄，淋上泰式醬汁就完成囉!!