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Ethnic Dishes - Asian
Bangkok Grill w/ Mango Salsa & Thai Salad
2-3 lbs Mahimahi, swordfish, marlin or other firm fleshed fish steaks (also great with chicken breasts, beef steaks or pork chops)
1 TBS canola or olive oil
Tony’s Bangkok Thai Seasoning
3/4 pint Tony’s Mango Salsa, room temperature
Brush filets with half of the oil and sprinkle to taste with Tony’s Bangkok Thai Seasoning to taste – the more seasoning, the spicier it will be. Prepare a hot direct grill.
Brush or mist hot cooking grates with oil and immediately add fish steaks, grilling to sear on each side, about 2-3 minutes per side.
Remove from grill and serve topped with Tony’s Mango Salsa, steamed white rice and Simple Thai Cucumber Salad. Serves 4-6 – Chef Mick Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
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Simple Thai Cucumber Salad
1 large English cucumber
1/4 cup thinly slivered red onion
2 green onions, slivered on a bias
1/4 cup slivered red bell pepper
1/2 large jalapeno, seeded and slivered (optional)
1 carrot
1/2 cup fresh cilantro leaves, roughly chopped
Garnish: 1/4 cup ground or roughly chopped dry roasted peanuts and a few sprigs of fresh cilantro
DRESSING:
2 TBS fish sauce
juice of 1/2 – 1 fresh lime
1 TBS soy sauce
3/4 tsp superfine sugar
Cut the cucumber into half coins and thinly sliver the onions, peppers and jalapeños. Peel the carrot and cut into thin strips with a zest tool or mandolin, or grate into long strips, or cut into thin matchsticks with a knife. Coarsely chop the cilantro leaves. Place prepared veggies into a mixing bowl. Roughly chop peanuts in a food processor or with a knife – set aside.
Combine dressing ingredients, taste and adjust – pinches of crushed red pepper or a dash or garlic chile paste can be added, if desired. Toss salad and dressing (if done in advance, toss salad again just before serving) and serve, garnished with the peanuts and cilantro sprigs. Serves 4-6.
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