Chef Chris Rendell makes a salad dressing by pounding finely sliced cilantro stems with salt into a paste with a mortar and pestle. He adds garlic, Thai bird chiles, lime juice, fish sauce and sugar.
Separately, he combines quartered cherry tomatoes, cilantro leaf, roasted crushed peanuts, finely sliced scallions and a finely sliced large Thai red chile.
He oils and seasons Spanish mackerel and grills it over high heat, starting skin-side down. He plates it over the tomato-cilantro salad and pours the dressing over it.
0 comments
Hide comments
