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.
Pour the water into a small pot with the lemongrass, bring to a boil, and add the salt. Add the fish and bring the water back to a boil, then cover, lower the heat, and poach at a strong simmer just until the flesh is opaque throughout, about 5 minutes. Remove the fish from the water and set aside on a plate to cool. Reserve the poaching water for another purpose or discard.
When the fish is cool enough to handle, shred loosely into bite-sized pieces and place in a shallow bowl. Add the shallots, lime juice, shallot oil, fried shallots,
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