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. For A Simple Side, Steam Some Plain...

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