12 oz. fish fillets
2 med tomatoes
6 garlic chives or green onions
1 fresh red chili
12 sweet basil leaves
lettuce
MARINADE:
1/4 c lime/lemon juice
1/4 c coconut milk
salt, black pepper
sugar
"Fish Sauce/Nam Pla" thin, salty
Directions:
Slice fish into narrow strips. Add marinade. Mix, cover, refrigerate 8 hrs. Skin tomatoes. Chop, discarding seeds. Chop green onions. Scrape seeds out of chili, shred. Rinse basil, shred. Combine tomatoes, onion, chili, basil. Serve on lettuce leaves.
Submitted by Gretchen Grant Contributed on: and modified on Sunday January 30th, 2005
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