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Cambodian Raw Cod Fish Salad Tasty Recipe.
Cod meat is white in color, is moist and lean, medium- to firm-textured, and delicately flavorful with a mild taste. Tender, thick fillets with large flakes that separate when cooked. Cod is a good source of low fat protein, phosphorus, niacin, and vitamin B12, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).
Cod Recipe - Cambodian recipe how to cook salad with fresh cod fillet, fresh lime juice, fresh green beans, scallions, garlic, nuoc mam (fish sauce), hot red chili, Bibb or iceberg lettuce leaves, fresh mint leaves, and fresh coriander.
Ingredients:
- 1 pound fresh Cod fillet, skinless and boneless
- 1/2 cup fresh lime juice
- 6 fresh green beans, thinly sliced
- 4 scallions, thinly sliced
- 2 cloves garlic, peeled and crushed
- 1 tablespoon nuoc mam (fish sauce)
- 1 small hot red chili, seeded and thinly sliced (optional)
- 1 head Bibb or iceberg lettuce leaves
- Fresh mint leaves, to garnish
- Fresh coriander, to garnish
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Serves/Makes: 6
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How to cook Cambodian Raw Cod Fish Salad:
- Chop the fish very small.
- Place in a stainless-stell bowl and add lime juice.
- Allow to marinate 1 1/2 hours in the refrigerator.
- Drain juice from fish.
- Add beans, scallions, garlic, nuoc mam, and optional red chili.
- Toss and serve on lettuce leaves with mint leaves and coriander.
Notes:
This recipe for Cambodian Raw Cod Fish Salad serves/makes: 6. Great tasting food is easy to cook, delicious, simple and very affordable dish.
Main Ingredient: Cod
Preparation Method: Salads
Cuisine: Asian / Cambodian
How to clean Cod:
Scale the fish by placing it in the sink under cold running water. Grasp the fish firmly by the gills and scrape off scales starting from the tail to the head with a fish scaler or small, dull knife using short strokes.
To remove the head, cut the flesh on both sides with a knife. If the fish is small, slice directly through the spine. For a larger fish, place the knife between vertebrae and tap the back of the knife with a hammer.
To fillet, place the cod on its side. Insert the sharp, thin knife behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel to the backbone toward the tail. Bring the knife up at the tail to remove the fillet.
To make steaks, place the cod on its side. With a sharp knife, cut slices 3/4 to 1/2-inch thick perpendicular to the spine. Tap the back of the blade with a wooden hammer (mallet) to cut through the spine.
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Cod Recepies
Fish Recepies
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