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Thai Pomelo and Lemongrass Salad

Recipe by Connie Veneracion
Any fish, so long as it is fried until deeply golden and crisp on the surface, can be used in this recipe.
And, just as a reminder, pomelo is not grapefruit. Do not substitute because grapefruit leaves a bitter aftertaste.
The yield of this recipe is for two people if the salad is served as a starter course or a snack. If serving as a main course (yes, it is filling), double the amount of ingredients to serve two.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course, Salad
Cuisine Thai
Servings 2 people
Thai pomelo and lemongrass salad in white bowl
Print Recipe

Ingredients
  

Fish

  • 300 grams tilapia
  • salt
  • pepper
  • cooking oil

Dressing

Pomelo and herbs

  • 1 to 2 stalks lemongrass
  • 3 segments pomelo peeled
  • 1 pair kaffir lime leaves
  • 1 handful Thai basil leaves
  • 1 handful mint leaves
  • 1 handful cilantro leaves

Instructions
 

Cook the fish

  • Score the fish (skip this if using fillets) and rub both sides generously with salt and pepper.
  • Heat enough cooking oil in a frying pan to reach a depth of three inches.
  • Deep fry the fish until the surface is a deep golden brown and crisp.
  • Scoop out the fish, rest on rack and leave to cool.

Make the dressing

  • Measure the palm sugar into a bowl and press with the back of a spoon to loosen.
  • Pour in the fish sauce and lime juice, and stir until the sugar is dissolved.
  • Stir in the chili and cilantro stems.
  • Leave to infuse.

Complete the salad

  • Peel and discard the outer layers of the lemongrass until you reach the soft interior. Slice as thinly as you can.
  • Break the pomelo pulp into bite-size pieces.
  • Pull off the midrib of the kaffir lime leaves and discard. Slice the leaves as thinly as you can manage.
  • Take the cooled fish, separate from the bones (skip if using fillets) and break up the flesh into bite-size pieces.
  • Place the fish, pomelo, lemongrass, kaffir lime leaves, Thai basil, mint and cilantro in a mixing bowl and toss gently to distribute the ingredients evenly.
  • Drizzle in a tablespoon of the dressing and toss again.
  • Transfer the salad into a shallow bowl (or two bowls) and serve the remaining dressing on the side.
Keyword Pomelo