👨‍🍳 Instruktioner

1. 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.

   💡 Proffstips: Bruising the lemongrass releases its aromatic oils into the poaching liquid.
2. 2

   Once the fish is cool enough to handle, flake it into small pieces.

   💡 Proffstips: Ensure all bones are removed from the flaked fish.
3. 3

   Prepare the dressing: In a small bowl, whisk together fish sauce, lime juice, sugar, and chili flakes. Season with salt to taste.

   💡 Proffstips: Adjust the sugar and chili flakes to your preferred level of sweetness and spice.
4. 4

   Assemble the salad: In a large mixing bowl, combine the flaked fish, shredded cabbage, and julienned carrots.

   💡 Proffstips: Using a mandoline or julienne peeler can help achieve uniform vegetable cuts.
5. 5

   Pour the prepared dressing over the fish and vegetables. Toss gently to combine.

   💡 Proffstips: Be careful not to over-mix, which can make the vegetables mushy.
6. 6

   Garnish with crushed peanuts and chopped cilantro before serving.

   💡 Proffstips: Serve immediately for the best texture and flavor.