Myanmar Sour Fish Salad
Ngachin Thoke
A vibrant and refreshing salad featuring flaked, cooked fish tossed with shredded cabbage, julienned carrots, and a zesty dressing of lime juice, fish sauce, and chili. This dish is a delightful balance of sour, salty, and spicy flavors, typical of Burmese cuisine.
🧂 Ingredients
- 200 g White fish fillets (e.g., tilapia, cod, sea bass)
- 500 ml Water (for poaching)
- 1 stalk Lemongrass, bruised
- 1 cup Cabbage, shredded
- 1 cup Carrot, julienned
- 1 tbsp Fish sauce
- 2 tbsp Lime juice
- 1 tsp Sugar
- 1 tsp Chili flakes
- 1 tbsp Peanuts, crushed (for garnish)
- 2 tbsp Fresh cilantro, chopped (for garnish)
- to taste Salt
👨🍳 Instructions
- 1
Poach the fish: Combine water and bruised lemongrass in a saucepan. Bring to a boil, then add fish fillets. Reduce heat to a simmer and cook until fish is just cooked through, about 5-8 minutes. Remove fish to a plate to cool. Discard poaching liquid.
💡 Tip: Bruising the lemongrass releases its aromatic oils into the poaching liquid. - 2
Once the fish is cool enough to handle, flake it into small pieces.
💡 Tip: Ensure all bones are removed from the flaked fish. - 3
Prepare the dressing: In a small bowl, whisk together fish sauce, lime juice, sugar, and chili flakes. Season with salt to taste.
💡 Tip: Adjust the sugar and chili flakes to your preferred level of sweetness and spice. - 4
Assemble the salad: In a large mixing bowl, combine the flaked fish, shredded cabbage, and julienned carrots.
💡 Tip: Using a mandoline or julienne peeler can help achieve uniform vegetable cuts. - 5
Pour the prepared dressing over the fish and vegetables. Toss gently to combine.
💡 Tip: Be careful not to over-mix, which can make the vegetables mushy. - 6
Garnish with crushed peanuts and chopped cilantro before serving.
💡 Tip: Serve immediately for the best texture and flavor.
💡 Pro Tips
- ✓For an extra layer of flavor, you can add finely sliced red onion or a pinch of garlic powder to the dressing.
- ✓If you prefer a milder spice, reduce the amount of chili flakes or omit them entirely.
- ✓This salad is best served fresh, as the lime juice can 'cook' the fish and vegetables over time.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other crunchy vegetables like thinly sliced cucumber or bell peppers.
- For a vegetarian option, substitute the fish with firm tofu, pressed and cubed.
- A small amount of fried shallots can be added for extra crunch and aroma.