Burmese-style Fish Salad

Burmese-style Fish Salad Recipe

Region / culture: Burma | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Burmese-style Fish Salad is a popular dish in Myanmar, known for its bold flavors and fresh ingredients. This dish is a perfect balance of savory, spicy, and tangy flavors that will surely tantalize your taste buds.

History

This traditional Burmese dish has been enjoyed for generations in Myanmar. It is often served as a refreshing appetizer or as a main course. The combination of fresh fish, aromatic herbs, and zesty lime juice makes this dish a favorite among locals and visitors alike.

Ingredients

1 lb (454 g) fish, filleted
0.5 tsp salt
pinch of turmeric
1 large onion, sliced
1 bulb of lemon grass or 1 bunch of coriander leaves
1 tbsp of cooked oil
1 tsp of roasted chili powder
2 tsp (or to taste) of fish sauce
4 tbsp of fried onions
1 or 2 limes
1 heaping tablespoon of fried garlic

How to prepare

Chop the fish.
Pound the fish or blend it in an electric blender.
Add salt and turmeric while pounding or blending until a cohesive lump is formed.
Remove any bones.
Boil the fish lump in water.
The fish is done when it rises to the surface.
Remove the fish from the water.
Slice the fish into 0.25 inch strips.
Soak the onions in water.
Finely slice the lemon grass.
Put the sliced lemon grass in water, making sure to separate the rings from each other.
Alternatively, you can use finely chopped coriander leaves instead of lemon grass.
Right before serving, combine the fish, onion, lemon grass (or coriander), cooked oil, roasted chili powder, fish sauce, and fried onions in a bowl.
Squeeze lime juice and mix well.
Add salt according to taste.

Variations

Substitute the fish with shrimp or tofu for a different twist.
Add chopped peanuts or cashews for extra crunch.
Include diced tomatoes or cucumber for added freshness.

Cooking Tips & Tricks

Be sure to remove any bones from the fish before cooking.

- Boil the fish until it rises to the surface to ensure it is fully cooked.

- Soak the onions in water to reduce their sharpness.

- Adjust the amount of roasted chili powder and fish sauce to suit your taste preferences.

Serving Suggestions

Serve the Burmese-style Fish Salad with steamed rice or as a side dish with other Burmese dishes.

Cooking Techniques

Boil the fish until it rises to the surface.

- Mix the ingredients right before serving to maintain the freshness of the dish.

Ingredient Substitutions

Use any firm white fish for this recipe.

- Substitute lemon grass with coriander leaves if desired.

Make Ahead Tips

Prepare the fish and other ingredients ahead of time, but mix them together right before serving to maintain the freshness of the dish.

Presentation Ideas

Garnish the Burmese-style Fish Salad with fresh coriander leaves and a wedge of lime for a vibrant presentation.

Pairing Recommendations

Serve this dish with a side of steamed jasmine rice and a refreshing cucumber salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Total Fat: 8g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

This dish is rich in Vitamin C, Vitamin A, and Iron.

Alergens

This dish contains fish and may contain traces of nuts.

Summary

Burmese-style Fish Salad is a nutritious dish that is high in protein and essential vitamins and minerals. It is a healthy and flavorful option for a balanced meal.

Summary

Burmese-style Fish Salad is a delicious and nutritious dish that is easy to prepare and full of bold flavors. Enjoy this traditional Burmese recipe as a refreshing appetizer or as a main course for a satisfying meal.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Burmese-style Fish Salad. It was many years ago, during my travels in Southeast Asia. I had always been drawn to the vibrant flavors and exotic ingredients of the region, and I was eager to learn as much as I could about their culinary traditions.

One day, while exploring the bustling markets of Yangon, Myanmar, I stumbled upon a small street food vendor selling what looked like the most delicious fish salad I had ever seen. Intrigued, I approached the vendor and asked her about the dish. She smiled warmly and began to tell me about the traditional Burmese ingredients and techniques she used to create the dish.

As she spoke, I could feel my excitement growing. I knew that I had to learn how to make this dish for myself. I begged the vendor to teach me her recipe, and after some convincing, she agreed.

Over the course of the next few days, I spent hours in the vendor's makeshift kitchen, carefully watching and taking notes as she prepared the fish salad. I learned about the importance of using fresh, local ingredients, and the subtle art of balancing flavors and textures. I discovered that the key to the dish's unique flavor lay in the combination of tangy tamarind paste, spicy chili, and fragrant herbs.

After several days of practice, I finally felt confident enough to attempt the recipe on my own. I gathered the necessary ingredients and set to work in my own kitchen, channeling the lessons I had learned from the kind vendor in Yangon.

The process was meticulous and involved several steps. I marinated chunks of fresh fish in a mixture of tamarind paste, fish sauce, and chili, allowing the flavors to infuse and meld together. I then cooked the fish until it was tender and flaky, before tossing it with a medley of crunchy vegetables and fragrant herbs.

The final dish was a revelation. The fish was perfectly cooked, with a delicate balance of sweet, sour, and spicy flavors. The crunchy vegetables added a refreshing contrast, while the herbs lent a bright, aromatic note. It was a dish that was both exotic and familiar, a true reflection of the culinary traditions of Myanmar.

Since that fateful day in Yangon, Burmese-style Fish Salad has become a staple in my cooking repertoire. I have shared the recipe with friends and family, delighting in their reactions as they taste the unique flavors of Southeast Asia.

As I sit here now, reminiscing about that unforgettable experience, I am filled with gratitude for the kind vendor who took the time to teach me her recipe. The lessons I learned in her kitchen continue to inspire me to this day, as I seek out new flavors and ingredients to incorporate into my cooking.

I am forever grateful for the opportunity to learn and grow as a cook, and I will always cherish the memory of that fateful day in Yangon when I first discovered the joys of Burmese-style Fish Salad.