Thai Catfish Salad (Laap Pla Duk)
This vibrant catfish salad with mint, dill, cilantro and a spicy lime dressing is served with a bowl of raw vegetables to balance the searing heat. “You want a really deep char on the catfish skin,” says Johnny Monis, who recommends wild salmon as an alternative. “It’s one of my favorite dishes year-round, but it’s best once the weather lets you get the charcoal grill going.” Slideshow: Incredible Thai Recipes
You can substitute 1 pound skin-on catfish or wild salmon fillets for the whole fish; adjust the grilling time.
Roasted rice powder is available at Asian markets, but it can be made at home: In a skillet, toast 1/4 cup raw sticky rice over moderate heat, stirring until golden, 12 minutes; transfer to a spice grinder and let cool, then grind to a powder. Store in an airtight container for up to 2 months.
Juicy, citrusy off-dry German Riesling.