Vietnamese Pomelo Salad with Shredded Fish

Ingredients

• 1 pomelo, peeled and segmented 1 pomelo, peeled and segmented
• 200g (7 oz) white fish fillets, cooked and shredded 200g (7 oz) white fish fillets, cooked and shredded
• 1 cup fresh mint leaves 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves 1 cup fresh cilantro leaves
• 1 cup fresh Thai basil leaves 1 cup fresh Thai basil leaves
• 1 red chili, thinly sliced 1 red chili, thinly sliced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon sugar 1 tablespoon sugar
• 1 garlic clove, minced 1 garlic clove, minced
• 1 tablespoon roasted peanuts, crushed 1 tablespoon roasted peanuts, crushed

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the pomelo segments, shredded fish, mint leaves, cilantro leaves, Thai basil leaves, and sliced chili.
2. 2.
   In a small bowl, whisk together the fish sauce, lime juice, sugar, and minced garlic until the sugar has dissolved.
3. 3.
   Pour the dressing over the salad and toss gently to combine.
4. 4.
   Sprinkle the crushed peanuts over the top for added crunch and flavor.
5. 5.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Pomelo — Make sure to remove the pith and membranes from the pomelo segments to ensure a sweeter and more enjoyable eating experience.
• Fish — Choose a mild-flavored white fish such as cod or tilapia for shredding. Poach or steam the fish until cooked through, then allow it to cool before shredding.
• Thai basil — If you can't find Thai basil, regular basil can be used as a substitute. However, Thai basil adds a unique flavor profile to the dish.

Tips & Tricks

• For an extra kick of heat, add a few drops of Sriracha sauce to the dressing.
• To save time, you can purchase pre-shredded fish from your local seafood market.
• Customize the salad by adding other vegetables such as cucumber or jicama for added crunch.
• If you prefer a vegetarian version, substitute the fish with tofu or tempeh.
• To make the salad more substantial, serve it over a bed of mixed greens or rice noodles.

Serving advice

Serve the Vietnamese Pomelo Salad as a refreshing appetizer or as a light main course. Garnish with additional herbs and crushed peanuts for an extra burst of flavor.

Presentation advice

Present the salad in a large serving bowl or on individual plates, arranging the pomelo segments and shredded fish on top. Sprinkle the herbs, chili slices, and crushed peanuts over the salad for an attractive and colorful presentation.