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 ...
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Contact: Desiree Torres Desiree.Torres@penton.com