Warm Thai Fish Ball Salad Recipes

Steps:

• Roast the peanuts in the oven until golden. Chop finely.
• Fry fish in peanut oil until cooked. Break into large pieces and place in a bowl.
• Slice the shallots and the beans on the diagonal. Slice the chillies finely. Peel and slice the mango.
• Place the beans, shallots, chillies, peanuts, mango and one cup chopped coriander leaves in the bowl with the fish.
• Mix the lime juice, zest, brown sugar, 1 tablespoon grated ginger and fish sauce together and toss through the mixture in the bowl. Place in a serving dish and garnish with coriander.

Steps:

• Heat oil in skillet or wok over med-high heat.
• Cook garlic and chile in oil around 30 secs, stirring frequently.
• Stir in chicken.
• Cook stirring occasionally, until chicken is no longer pink in center.
• Add bell pepper, cucumber and onions; toss with chicken mixture.
• Stir in remaining ingredients except salad greens.
• Heat to boiling, stirring constantly; boil and stir 30 secs.
• Remove from heat.
• Divide lettuce among 4 dinner plates.
• Spoon chicken mixture over lettuce, using slotted spoon.
• Drizzle liquid from skillet over chicken and lettuce.
• Garnish with dry-roasted peanuts and lime slices if desired.

Steps:

• Heat a heavy-bottom skillet over medium heat; add olive oil and swirl around in skillet. Cook and stir onion in the hot oil until softened, 3 to 4 minutes. Add garlic, ginger, and red pepper flakes; cook and stir until garlic and ginger are slightly browned and fragrant, about 1 minute.
• Stir carrots and celery into onion mixture; cook and stir for 1 minute. Add kale and cilantro; cook and stir until kale is slightly wilted, about 45 seconds. Stir lime juice, fish sauce, and lime zest into kale mixture until kale is evenly coated in lime juice.
• Serve kale salad topped with cucumber, peanuts, and mint.