GRILLED SALMON WITH CHILI-LIME SAUCE (PLAH SAH-MOHN PAO)

GRILLED SALMON WITH CHILI-LIME SAUCE (PLAH SAH-MOHN PAO) image

Yield 6

Number Of Ingredients 17

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Marinade
3 tablespoons coarsely chopped garlic
3 tablespoons coarsely chopped cilantro leaves and stems
2 tablespoons fish sauce
1 tablespoon low-sodium soy sauce
1/2 teaspoon sugar
1/2 teaspoon salt (optional)
1/2 teaspoon freshly ground pepper
2 tablespoons canola or olive oil
1 1/2 pounds salmon fillets (or tuna, snapper, cod, catfish, or tilapia)
Sauce (optional)
2 tablespoons fish sauce
3 tablespoons fresh lime juice
2 tablespoons sugar
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh hot green chili, such as jalapeño
1 teaspoon finely chopped cilantro

Steps:

1. For the marinade, combine garlic, cilantro leaves and stems, fish sauce, soy sauce, sugar, salt, pepper, and oil in a food processor or blender and grind to a fairly smooth paste. (Or grind in a mortar with pestle, combining solid ingredients and then stirring in liquid ingredients.) Transfer to a medium bowl or large zip-top bag and add fish fillets, turning gently to season well. Cover and set aside for 30 minutes, or refrigerate for up to 1 day. 2. For the sauce, combine fish sauce, lime juice, sugar, and garlic in a small bowl, stirring to dissolve sugar. Sprinkle with chili and cilantro and set aside. 3. Coat a grill rack with cooking spray and preheat, or lightly oil a shallow baking pan and preheat oven to 425°. Remove fish from marinade and cook until done, turning once, about 5 minutes per side (longer for thicker fillets). Arrange on a serving platter, along with a small bowl of sauce, if using, to spoon over fish. Serve hot or warm.