Fish and Cabbage Salad (Goi Ca)

This is a tangy, refreshing salad that I like to enjoy on a hot summer day. It has a lot of fresh vegetables as well as herbs. The tangyness of the lime adds the freshness factor, while the fish sauce adds a layer of flavor. The marinated Tilapia fish also adds a layer of flavor along with the nutritional benefit of high source of protein that is low in fat and calories. Tilapia is a good source of omega-3 and omega-6 polyunsaturated fat, although compare to other fish source it is not as high in omega-3. Tilapia is also rich in vitamin B3 or niacin, vitamin B12, phosphorus, potassium and selenium. Selenium may reduce your risk of developing certain types of cancers.


Ingredients:
1 pound Tilapia fish (~4 fillets)
1/4 c. + 2 Tbs fish sauce
2 Tbs sugar
3 limes (~1 Tbs per lime)
Lime zest from 1 lime
4 garlic clove, minced
1 medium purple onion
1 tsp chili paste
1/2 Napa cabbage (~3 c.)
1 carrot (~2 c.)
1/4 c. cilantro, chopped
1/4 c. Vietnamese coriander, chopped
1/4 c. mint, chopped
1/4 c. peanuts, coarsely chopped


Directions:
1. In a bowl, marinate fish with 2 Tbs. fish sauce, 1 Tbs. sugar, 1 Tbs. lime juice. Marinate for 10 minutes. Grill the fish and set aside.
2. Thinly slice or grate cabbage, carrots, and onion. Chop the herbs and add to the cabbage mixture.
3. Prepare dressing. In a bowl, add the remaining 1/4 c. fish sauce, 2 Tbs. lime juice and zest, minced garlic cloves, chili paste, and 1 Tbs. sugar.
4. Garnish with additional herbs and chopped peanuts.
4. Add to the vegetable and herbs the fish and dressing. Gently toss. Garnish with peanuts.