Fermented Fish and Herb Salad

A traditional Burmese-inspired salad combining the bold flavors of fermented fish with fresh herbs and tangy lime dressing, offering a unique and vibrant taste experience.

Steps

1. In a bowl, combine the fermented fish, diced tomato, sliced onion, and green chili. 2. Add the chopped cilantro and mint leaves to the bowl. 3. In a small separate bowl, mix lime juice, fish sauce, and palm sugar until the sugar dissolves. 4. Pour the dressing over the salad ingredients and toss gently to combine. 5. Sprinkle crushed roasted peanuts on top before serving. 6. Serve fresh as a side dish or light appetizer.

50g fermented fish (ngapi), finely chopped 1 small tomato, diced 1 small onion, thinly sliced 1 small green chili, finely chopped A handful of fresh cilantro, chopped A handful of fresh mint leaves, chopped Juice of 1 lime 1 teaspoon fish sauce 1 teaspoon roasted peanuts, crushed 1 teaspoon palm sugar