Spicy Thai Seafood Salad

• 3 cloves garlic, green part removed
• 2 green chilies
• 1 bunch coriander
• 1 teaspoon sugar
• 3 tablespoons Thai fish sauce
• 1/2 cup fresh lime juice
• 4 cups water
• 1/2 pound medium shrimps, peeled
• 1/2 pound white fish fillets, like sea bass or monkfish, cut in 1/2-inch pieces
• 1/2 pound bay scallops, or sea scallops halved
• Coarse salt and freshly ground pepper to taste
• 3 scallions, sliced
• 1 red chili
• Coriander leaves to garnish

1. Combine garlic, green chilies, coriander, sugar, fish sauce and one-fourth cup lime juice in blender's bowl.
2. Puree.
3. Bring water to boil in a saucepan with one-fourth teaspoon salt and remaining lime juice.
4. Poach seafood two to three minutes, or until cooked.
5. Drain and toss in a bowl with the coriander dressing.
6. Add pepper, scallions and red chili.
7. Garnish with coriander leaves and serve warm or at room temperature.

garlic, green chilies, coriander, sugar, fish sauce, lime juice, water, shrimps, white fish, bay scallops, salt, scallions, red chili, coriander leaves

Taken from cooking.nytimes.com/recipes/3676 (may not work)