Thai Sardine Salad


– 8 ounce canned sardines
– 4 to 6 leaves green leaf lettuce/Chinese lettuce
– 8 shallots, sliced
– 2 stalks lemon grass (ta-krai), lower 1/3 of stem, thinly sliced
– 4 garlic cloves (kratiem), sliced
– ¼ cup chopped green chili peppers (prik khee noo)
– ¼ cup fish sauce (nam pla)
– ¼ cup lime juice
– ½ cup mint leaves
– ¼ cup coriander leaves (bai pak chee)
– 2 green spring onions, sliced in 1 ½ inch pieces


– Split each sardine in half lengthwise.
– Remove the backbone. Cut the lettuce in 4 inch sections and arrange on a plate.
– Place a sardine half on top of each piece of lettuce.
– Combine the topping ingredients and pour over the sardines Garnish with the mint, coriander and green spring onions.

Lao Thai
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