Salad of Smoked Fish and Beansprouts

Kohu-Kohu

To make this salad exactly as it is served in the restaurant of the Mutiara Hotel in Ambon, you need first-class smoked tuna, which is a speciality of Ambon as well as of the Minahasa region in North Sulawesi. Very expensive smoked tuna is available in specialized delicatessens in the West, and it is, of course, perfectly suitable. However, smoked salmon is an excellent substitute, is easier to find, and gives a much more attractive colour. If the smoked salmon has already been sliced thin, cut each slice into narrow ribbons, like pasta. Another alternative is smoked rainbow trout. The best beansprouts for this dish are soya beansprouts, which are short; but the long mung beansprouts will do very well.

Ingredients

  • 225 g/8 oz smoked fish, cut into small pieces
  • 112 g/4 oz/1 cup beansprouts, blanched with hot water for 1 minute only and drained
  • 56 g/2 oz/½ cup cos lettuce or rocket, finely shredded

Method

Mix all the ingredients for the dressing in a glass bowl. Add and mix the fish, beansprouts, and lettuce or rocket just before serving.

For the Dressing

  • 4 tbsp grated fresh coconut
  • ½ tsp sambal ulek
  • 1 shallot, finely sliced
  • 1 clove garlic, very finely sliced
  • 2–4 tbsp lime or lemon juice
  • Salt to taste
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