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Tilapia Salad with Thai Red Curry Dressing

December 17, 2019

A crisp, refreshing salad with hearty tilapia bites, all with an exotic, tangy flavor.

  • Prep: 20 mins
  • Cook: 10 mins
  • Yields: 4 Servings

Ingredients

Thai Red Curry Dressing

1 can light coconut milk

3 tbsp natural creamy peanut butter

2 tbsp red curry paste

2 tbsp lime juice

2 tbsp fish sauce

2 tbsp honey

1 garlic clove

1 tsp corn starch

1 tsp fresh ginger, finely chopped (optional)

1 tsp Sriracha (optional)

Thai Salad

1 head romaine lettuce, chopped

1/4 head red cabbage, finely chopped

1 mango, peeled and chopped

2 scallions, chopped

1/2 cup fresh cilantro, roughly chopped

1/4 cup roasted salted sunflower seeds

1 lb Tilapia fillets

Directions

1For the dressing, in a small saucepan, whisk the coconut milk, peanut butter, red curry paste, lime juice, fish sauce, honey, garlic, and ginger. Bring to a simmer over medium high-heat. Reduce the heat slightly to keep at a simmer and cook, whisking frequently, until thickened and reduced slightly, 15 minutes.

2In a small bowl, whisk the cornstarch with 1 teaspoon cool water (rule of thumb is: equal parts cornstarch and cool water) until dissolved. Add the mixture to the saucepan and whisk to incorporate. Simmer until thickened.

3Remove the pan from heat, transfer to a heat-safe bowl, and let cool to room-temperature. Stir in Sriracha if desired. Store leftover dressing in the refrigerator, covered, for up to a week.

4In a medium bowl, toss the Tilapia and 2 tbsp dressing. Refrigerate for 10 minutes.

5Heat broiler. Place the tilapia on a foil-lined baking sheet and broil until opaque throughout, 5 to 6 minutes.

6In a large bowl, toss the romaine, cabbage, scallions, cilantro, and sunflower seeds. Add flaked cooked Tilapia and toss gently. Divide the salad among 4 large plates or bowls and top each with ¼ of the mango and ¼ of the sunflower seeds. Drizzle 3 tablespoons dressing over each salad.


 

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