Sashimi of Fluke with Sweet Shrimp
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 606
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 105 g
- Cholesterol
- 392 mg
- Sodium
- 3909 mg
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 606
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 105 g
- Cholesterol
- 392 mg
- Sodium
- 3909 mg
Ingredients
Sauce:
Directions
- Lay the slices of fish over a cutting board. Roll 2 cilantro sprigs and two chive tops into four of the slices, so the tops of the herbs are exposed. You should have sixteen fish rolls that can be stood on end with the herbs coming out the top. Arrange the rolls and sweet shrimp on a chilled plate.
- Sauce: Combine the nam plah and lime juice in a small glass mixing bowl. Add the shaved cilantro, and steep for 2 minutes. Add the peppers and steep until desired flavor. Strain through a double cheesecloth. The longer the peppers steep, the hotter the sauce will become. Serve in small bowl as a dipping sauce.
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