MARINATED NAM PLA FISH
Nam pla is the Thai version of fish sauce that is the basis for much of Thai cooking. In this simple recipe, the fish "cooks" in the acidic marinade similar to ceviche. Key limes are native to Southeast Asia and are ideal for use in Thai dishes.
Provided by East Wind Goddess
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If using fish fillets, slice into narrow strips.
- Add all marinade ingredients.
- Mix, cover, refrigerate 8 hours.
- Wilt spinach leaves: rinse and toss in a pan over medium heat until wilted or use a steamer.
- Arrange wilted spinach leaves on plates
- Combine fish, tomatoes, onion, chili, basil.
- Toss gently.
- Serve on wilted spinach leaves.
Nutrition Facts : Calories 178.9, Fat 4.4, SaturatedFat 3.1, Cholesterol 28.3, Sodium 1609.6, Carbohydrate 17.9, Fiber 3.1, Sugar 8.3, Protein 19.3
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