Recipe by East Wind Goddess
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.
- 12 ounces bay scallops or 12 ounces tilapia fillets
- 2 medium tomatoes, chopped, skin and seeds discarded
- 3 shallots, minced
- 1 fresh red cayenne pepper, minced, seeds removed and discarded
- 12 leaves sweet basil, rinsed and shredded
- 1 bunch spinach leaves
- 1⁄4 cup key lime juice
- 1⁄4 cup coconut milk
- black pepper
- 1 tablespoon honey
- 1 tablespoon chopped cilantro
- 1⁄4 cup Thai fish sauce (Nam Pla)
Directions See How It's Made
- 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.