Total Time
20mins
Prep 10 mins
Cook 10 mins

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.

Ingredients Nutrition

Directions

  1. If using fish fillets, slice into narrow strips.
  2. Add all marinade ingredients.
  3. Mix, cover, refrigerate 8 hours.
  4. Wilt spinach leaves: rinse and toss in a pan over medium heat until wilted or use a steamer.
  5. Arrange wilted spinach leaves on plates
  6. Combine fish, tomatoes, onion, chili, basil.
  7. Toss gently.
  8. Serve on wilted spinach leaves.

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