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.

Why Register?

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 NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?


Already registered? here.