Yam pla (red snapper salad)

4 servings

Ingredients

Quantity Ingredient
1½ pounds Red snapper fillets
6 tablespoons Nam pla (fish sauce)
¼ cup Dry white wine
1 Clove garlic, peeled
1 teaspoon Black peppercorns, crushed
½ teaspoon Sugar
⅓ cup Fresh lime juice
½ teaspoon Vegetable oil
1 cup Fresh Thai basil or sweet basil leaves, coarsely torn or chopped
1 Head leaf lettuce, leaves separated, washed & dried

Directions

Preheat the broiler and position the rack 5 to 6 inches from the broiler element. Lightly oil a baking sheet with sides. Set snapper fillets skin-side-down on the prepared baking sheet. Mix together 4 T of the nam pla and wine and pour over the fillets. Broil until the fish is opaque and flakes easily, 3 to 4 minutes. Transfer to a plate to cool. With your fingers, flake the fish into a shallow bowl.

Combine garlic, black peppercorns and sugar in a mortar & pestle and pound to a paste (Alternatively, finely chop garlic and combine it with black pepper and sugar in a small bowl, mashing the mixture against the side with a spoon). Stir lime juice and the remaining 2 T nam pla into the garlic mixture. Heat a skillet or wok over medium-high heat and add oil, swirling to coat the pan. Once the oil is hot, toss in basil leaves. Lower heat to medium and stir-fry for a scant 30 seconds. Add the basil to the fish, then pour the dressing over and toss. (The salad can be prepared ahead to this point and stored, covered, in the refrigerator up to 2 hours.) Just before serving, line a platter with lettuce leaves and mound the salad in the center. From Eating Well Magazine, Apr '95. 329 calories per serving: 38 g protein, 3 g fat, 11 g carbohydrate; 1162 mg sodium; 63 mg cholesterol. Submitted By TERRI WOLTMON On 03-19-95

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