Thai Salt Cod Salad
Thai Salt Cod Salad
This dish has amazing flavors and textures. Sure to please even the most discriminating palete.
Ingredients
- 4 tbs sesame oil
- 6 ounces codfish (fresh, frozen or desalinated salt cod-all will work)
- 4 green onions, washed sliced
- 1 ripe plum tomato, cored, diced
- 4 large CA garlic cloves (I use Christopher Ranch)
- 1-inch piece of ginger, finely minced
- 2 tbs lemongrass paste (buy-in tubes then store frozen)
- Coconut Sauce:
- 8 ounces full-fat canned coconut milk (I store cases of this stuff
- 2 tbs Tamari soy sauce
- 2 tbs Thai fish sauce
- 1 tbs toasted sesame oil
- 1/8 cup coconut sugar
- 2 tbs spicy red chili paste (I store 10 jars of this stuff then cycle thru it and replace)
- juice of 1 lime
- 7 tbs (roughly) of chopped cilantro (save 2 tbs for salad)
- 1/2 tsp white pepper (no substitutions, please :)
Instructions
- Add 2 tbs sesame oil to skillet, cook cod fish over medium high heat, then set aside
- to cool.
- Add reamaining sesame oil, then toss in green onions, garlic, ginger and lemongrass
- pasta, cook for 2 minutes, set aside to cool
- In a sauce pot add all the ingredients at once, bring to boil, reduce heat to simmer,
- cook total of 5 minutes. Set aside to cool
- Assembly:
- To a large work bowl add cooked aromatics, diced tomato, cilantro and cooled cod
- fish, mix well without breaking up the fish too much.
- Serve alongside Jasmine rice, add cooled coconut sauce for garnish.