In this handheld treat, carrots, cucumbers, and smoked trout are tossed in a hot, sweet, and tangy sauce. For a simple side, steam some plain or sticky rice in the microwave, then chill it and mix in some chopped green onions, chopped fresh mint, lime juice, chili-garlic sauce, and a touch of soy sauce or fish sauce. For dessert, serve mango sorbet or fresh pineapple and mango slices.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Using vegetable peeler, shave carrots and cucumber lengthwise into ribbons. Cut ribbons into 3-inch-long sections, then cut sections into matchstick-size strips. Place in large bowl. Add shallots, jalapeños, lime juice, sugar, and fish sauce; let marinate 30 minutes at room temperature.
Step 2
Add trout pieces and tomatoes to vegetable mixture and toss to blend. Transfer trout-vegetable mixture to large strainer and drain off liquid. Return trout-vegetable mixture to same bowl; add mint and basil and toss to blend.
Step 3
Arrange lettuce leaves on large platter. Divide trout-vegetable salad among lettuce leaves. Drizzle sweet chili sauce over each salad and sprinkle with peanuts.
Step 4
* Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.
Step 5
** Available at some supermarkets and at specialty foods stores and delicatessens.
Step 6
***Available at some supermarkets and at Asian markets and from amazon.com.
Recipe notes (14)
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