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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!