Name: Poached Fish Salad with Shallots and Herbs
Yield: Serves 4 as a Light Lunch, 6 as an Appetizer
Cuisine: Myanmar (Burma)
Ingredients: 2 tablespoons fresh lime juice; 1 teaspoon salt; ¼ cup chopped coriander, or mint, or Vietnamese coriander; 1 stalk lemongrass, trimmed and smashed; ½ to 1 teaspoon salt; About 1½ cups water; About 1 pound fish fillets, rinsed; 1 to 2 teaspoons minced green cayenne chile; ¾ cup thinly sliced shallots, soaked in cold water for 10 minutes and drained; 2 tablespoons Fried Shallots; 2 teaspoons Shallot Oil

Preparation info

Serves
4
as a Light Lunch, 6 as an Appetizer

Difficulty
Easy

Appears in

Burma

By Naomi Duguid

Published 2012

About

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.