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
Thai Red Curry Dressing
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.