Ingredients
- 2 medium carrots, peeled
- 1/2 unpeeled English hothouse cucumber (do not remove seeds)
- 1/4 cup thinly sliced shallots
- 1/4 cup thinly sliced jalapeño chiles with seeds (preferably red; about 2 large)
- 2 tablespoons fresh lime juice or unseasoned rice vinegar
- 1 tablespoon sugar
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 2 4.5-ounce packages skinless smoked trout fillets,* broken into bite-size pieces (about 2 cups)
- 1 cup diced grape tomatoes
- 1/2 cup whole fresh mint leaves
- 1/2 cup small whole fresh basil leaves
- 16 small to medium inner leaves of romaine lettuce (from about 2 hearts of romaine)
- 1/3 cup (about) Asian sweet chili sauce**
- 1/4 cup finely chopped lightly salted dry-roasted peanuts
Description
In This Handheld Treat, Carrots, Cucumbers, And Smoked Trout Are Tossed In A Hot, Sweet, And Tangy Sauce.
Bon Appetit Magazine
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