From my Mom
I got these great sea bass at the market today! I decided to make this light salad. Very yummy. I served it with rice and a sea bass Tom Yum soup.
Ingredients
4 Sea Bass fillets (I filleted two Sea Basses)
6 green onions, chopped
1 cup chopped cilantro
1/2 cup chopped lemongrass
3 limes, juiced
1/2 ground toasted rice powder
1/4 cup mint leaves, packed
1 teaspoon ground chili pepper
1 teaspoon fish sauce
Salt and pepper to taste
Directions
1. Fillet the sea bass. Keep the bones to cook the tom yum soup. Thinly slice the flesh of the fillets from the skin of the fish. Place the flesh into a bowl.
2. Roll the limes and juice them. Pour the juice over the sea bass and toss. Let sit while you prepare the other ingredients.
3. Rinse the green onions, cilantro, lemongrass, and mint leaves. Chop the green onions, cilantro, and lemongrass. Chop the lemongrass very finely. Place these ingredients aside.
4. Gently squeeze the liquid from the sea bass. Remove the squeezed sea bass to a large bowl, adequate for tossing. Add the toatsed rice powder, chili pepper, and fish sauce. Toss and taste. If the fish is still too raw to your taste, heat the liquid from the sea bass in a small sauce pan until it boils and add a bit to the sea bass to cook it more. Also add salt, pepper, and more lime juice to your taste. And the green onions, cilantro, lemongrass, and mint leaves. Toss to combine.
Serve and enjoy!
I got these great sea bass at the market today! I decided to make this light salad. Very yummy. I served it with rice and a sea bass Tom Yum soup.
Ingredients
4 Sea Bass fillets (I filleted two Sea Basses)
6 green onions, chopped
1 cup chopped cilantro
1/2 cup chopped lemongrass
3 limes, juiced
1/2 ground toasted rice powder
1/4 cup mint leaves, packed
1 teaspoon ground chili pepper
1 teaspoon fish sauce
Salt and pepper to taste
Directions
1. Fillet the sea bass. Keep the bones to cook the tom yum soup. Thinly slice the flesh of the fillets from the skin of the fish. Place the flesh into a bowl.
2. Roll the limes and juice them. Pour the juice over the sea bass and toss. Let sit while you prepare the other ingredients.
3. Rinse the green onions, cilantro, lemongrass, and mint leaves. Chop the green onions, cilantro, and lemongrass. Chop the lemongrass very finely. Place these ingredients aside.
4. Gently squeeze the liquid from the sea bass. Remove the squeezed sea bass to a large bowl, adequate for tossing. Add the toatsed rice powder, chili pepper, and fish sauce. Toss and taste. If the fish is still too raw to your taste, heat the liquid from the sea bass in a small sauce pan until it boils and add a bit to the sea bass to cook it more. Also add salt, pepper, and more lime juice to your taste. And the green onions, cilantro, lemongrass, and mint leaves. Toss to combine.
Serve and enjoy!
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