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Thai Seafood Salad Recipe

Try out this remarkable Thai Seafood Salad online posted for your assistance. This recipe is delicious to the core and can be an ultimate treat for the foodies and can make you earn maximum praises.

Person

Time

0:45 - 0:35

Comments

Views

2061

Rating

Submited by

sameen anwer from lahore

Ingredients

250 g monkfish, skinned and cubed
4 scallops, thawed if frozen
250 g salmon steak, skinned and cubed
8 raw Mediterranean prawns
5 cm piece fresh giner, shredded
2 bulbs lemon grass, peeled and chopped
Spring onion curls, to garnish
MARINADE:
Juice of 1 lime
4 teaspoons light soy sauce
2 teaspoons chopped fresh coriander
1 clove garlic crushed
WILD RICE SALAD:
45 g wild rice
2.5 cm piece fresh ginger, halved
45 g long grain rice
1 tablespoon light sesame oil
6 coriander seeds, crushed

Method

Put all seafood onto a plate, scatter ginger and lemon grass over the top. Place an upturned saucer in a work, add 1 cupful of water. Stand plate on saucer. Cover and steam for 5-6 minutes until the seafood is cooked. Or, use a steamer.
To make marinade, mix ingredients together in large bowl. Add cooked fish with 2 tablespoons of cooking juices. Stir gently, then leave to marinate for at least 1 hour.
To make rice salad, put wild rice and ginger into saucepan of simmering water and cook for 30 minutes. Add long grain rice, cook a further 20 minutes until tender.
Drain rice and discard the ginger. Stir in sesame oil and coriander seeds. Divide rice between 4 plates, arrange fish on top and spoon over marinade. Garnish with spring onions curls.

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