Now summer has arrived. I’m sitting in my house right here in India wishing there were food stalls like that right outside our home. Oh how I want those shaved ice drenched in rainbow of syrup. So it’s time I put up the colorful recipes on my blog.
When I think of summer staple food, I think of salad. Beautiful, crunchy, leafy salad greens with the cherry tomato jewels, hot grilled meat and cold noodles on top of it with generous amount of dressing poured over.
Here is one of my favorite ways to whip up a bowl salad– pan-grilled fish with lots of herbs with cooked rice noodle in the mess of salad greens. My favorite kind of dressing is Asian inspired, the flavor I feel at home with. This one has soy sauce, vinegar, sugar, garlic and fresh green chili in it.
Fish and Rice Vermicelli Salad with Sweet Soy Sauce Dressing
Ingredients:
For Pan-Grilled Fish
200 gm king fish fillets
1 stalk lemon grass- finely chopped
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
1 tbsp chopped coriander leaves
1 tsp oil
½ tsp salt
For Salad and the Dressing
1 cup cooked rice vermicelli
2 tbsp vinegar
1 ½ tbsp sugar
1/2 tsp salt
2 tsp soy sauce
1 tsp minced garlic
1 fresh green chili-chopped
2 tbsp deep fried garlic flakes
Preparation:
1. In a medium mixing bowl, combine lemon grass, garlic, ginger, salt, oil and coriander leaves; mix well and use the mixture to marinate the fish. Keep aside for 15 minutes.
3. In a medium nonstick pan, add a little oil and grilled the fish over the medium heat until golden brown on both sides and cooked through.
4. To make the dressing, cook together vinegar, sugar, salt and garlic. Stir until all sugar dissolved. Turn off the heat and add green chili.
5. To assemble the dish, layer salad green on the plate, top with noodle and add fish. I break the fish into pieces so it could mix into the salad. You can also serve the whole fillets on it. Add the dressing and be generous. Garnish with deep fried garlic flakes. Serve immediately.
