Poached Fish Salad with Shallots and Herbs

Preparation info
  • Serves


    as a Light Lunch, 6 as an Appetizer
    • Difficulty


Appears in

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.