Advertisement
4
as a Light Lunch, 6 as an AppetizerEasy
By Naomi Duguid
Published 2012
This recipe starts with fresh fish fillets, but you can instead use leftover fish, poached or baked or grilled, as people in Burma do. Use any fish you like, from trout or salmon to haddock, tilapia, or sea bass.
The salad makes an easy appetizer or a refreshing main course on a hot day. Serve with plain rice or good bread, along with a simple stir-fry such as Lima Beans with Galangal or Smoky Napa Stir-Fry.