|Grilled Salmon with Chili-Lime Sauce (Plah Sah-mohn Pao)
Serves 6 / Thais eat lots and lots of fish. Salmon is not traditionally Thai, but I use it here because its flavor fits right in with Thai seasonings. You can also use catfish, tilapia, or other firm fish. Try the sauce with anything steamed, fried, or grilled.
1. For the marinade, combine garlic, cilantro leaves and stems, fish sauce, soy sauce, sugar, salt, pepper, and oil in a food processor or blender and grind to a fairly smooth paste. (Or grind in a mortar with pestle, combining solid ingredients and then stirring in liquid ingredients.) Transfer to a medium bowl or large zip-top bag and add fish fillets, turning gently to season well. Cover and set aside for 30 minutes, or refrigerate for up to 1 day.
PER SERVING: 286 cal, 52% fat cal, 16g fat, 3g sat fat, 75mg chol, 25g protein, 9g carb, 0g fiber, 624mg sodium