Ingredients

  • 6 (5 oz) yellowtail snapper fillets, skin off
  • 3 mangoes, sliced
  • 2 tbsp minced ginger
  • 1/4 cup Thai basil, shredded
  • 1/4 cup cilantro, shredded
  • 1 red onion, sliced thin
  • 4 tbsp green onion, sliced thin
  • Juice and zest of 2 limes
  • 1 Thai chili, minced
  • 1 red jalapeño, sliced thin, seeds removed
  • 2 oz mirin
  • 2 tbsp sambal oelek
  • 2 oz rice vinegar
  • 4 tbsp canola oil
  • 2 tbsp fish sauce
  • 1/2 cup coconut water

Directions

  1. Cut snapper into large dice. Based on availability, you can substitute a different kind of snapper or scallops.
  2. Place diced snapper in a mixing bowl. Add mangoes, ginger, herbs, onion, and zest, and refrigerate.
  3. In a second bowl, mix chili, jalapeño, and all liquid ingredients. Allow to sit for 20 minutes.
  4. Add marinade to snapper and mango. Lightly toss, and serve.
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