Fermented Fish Paste Salad Recipe (Ngapi thoke)

Fermented fish paste: A traditional Burmese ingredient that adds a deep, umami flavor to the salad.

Cabbage: Provides a crunchy texture and mild flavor.

Tomatoes: Adds juiciness and a slight tang to the salad.

Cucumbers: Contributes a refreshing crunch and mild taste.

Chili powder: Adds heat and a spicy kick to the dish.

Lime juice: Brings a tangy brightness that balances the flavors.

Fish sauce: Enhances the umami and adds a salty depth.

Peanut oil: Adds a nutty flavor and helps blend the ingredients.

Garlic: Provides a pungent, aromatic flavor.

Ginger: Adds a warm, spicy note to the salad.

Cilantro: Offers a fresh, herbaceous garnish.

When preparing the fermented fish paste mixture, ensure that the garlic and ginger are finely minced to evenly distribute their flavors throughout the salad. This will help to balance the strong taste of the ngapi and create a harmonious blend of flavors. Additionally, when adding the chili powder, sprinkle it gradually and taste as you go to control the level of heat according to your preference.

• fermented fish paste - Substitute with shrimp paste: Shrimp paste has a similar umami flavor and can be used in the same quantity.

• fermented fish paste - Substitute with soy sauce and miso paste: Combine soy sauce and miso paste to mimic the salty and fermented taste.

• shredded cabbage - Substitute with shredded lettuce: Lettuce provides a similar crunch and freshness.

• shredded cabbage - Substitute with shredded kale: Kale offers a slightly different texture but still provides a hearty base.

• sliced tomatoes - Substitute with cherry tomatoes: Cherry tomatoes add a similar juicy and sweet flavor.

• sliced tomatoes - Substitute with roasted red peppers: Roasted red peppers provide a sweet and smoky flavor.

• sliced cucumbers - Substitute with zucchini slices: Zucchini offers a similar texture and mild flavor.

• sliced cucumbers - Substitute with celery slices: Celery adds a crunchy texture and fresh taste.

• chili powder - Substitute with paprika and cayenne pepper: This combination provides a similar heat and depth of flavor.

• chili powder - Substitute with red pepper flakes: Red pepper flakes offer a similar spiciness.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and freshness.

• lime juice - Substitute with vinegar: Vinegar offers the necessary acidity, though with a slightly different flavor profile.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar salty and umami flavor.

• fish sauce - Substitute with Worcestershire sauce: Worcestershire sauce offers a complex flavor with a hint of umami.

• peanut oil - Substitute with sesame oil: Sesame oil provides a nutty flavor that complements the dish.

• peanut oil - Substitute with olive oil: Olive oil offers a mild flavor and similar cooking properties.

• garlic, minced - Substitute with garlic powder: Garlic powder provides a similar flavor, though less intense.

• garlic, minced - Substitute with shallots: Shallots offer a milder, sweeter flavor.

• ginger, minced - Substitute with ground ginger: Ground ginger provides a similar flavor, though less fresh.

• ginger, minced - Substitute with galangal: Galangal offers a similar spicy and aromatic flavor.

• cilantro, chopped - Substitute with parsley: Parsley provides a fresh, slightly bitter flavor.

• cilantro, chopped - Substitute with basil: Basil offers a sweet and aromatic flavor.

• To store your fermented fish paste salad in the refrigerator, transfer the salad to an airtight container. This will help maintain its freshness and prevent any strong odors from spreading to other foods. The salad can be kept in the fridge for up to 3 days.
• If you want to keep the salad for a longer period, consider freezing it. However, note that the texture of the vegetables like cabbage, tomatoes, and cucumbers may change upon thawing. To freeze, place the salad in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing.
• When you're ready to enjoy the salad again, thaw it in the refrigerator overnight. Avoid using the microwave to defrost as it can alter the texture and flavor of the fermented fish paste.
• For the best taste and texture, consider preparing the vegetables fresh and mixing them with the thawed fermented fish paste mixture. This way, you can enjoy the crispness of the cabbage, tomatoes, and cucumbers.
• If you notice any off smells or changes in color, it's best to discard the salad. Freshness is key to enjoying the unique flavors of ngapi thoke.
• To enhance the longevity of the salad, you can store the fermented fish paste mixture separately from the vegetables. Mix them together just before serving for a fresher taste.
• Always use clean utensils when handling the salad to avoid contamination and extend its shelf life.

• Start by transferring the fermented fish paste salad into a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap to retain moisture.
• Microwave on medium power for about 1-2 minutes. Stir halfway through to ensure even heating. Be cautious not to overheat, as the vegetables can become too soft.
• Alternatively, you can reheat the salad on the stovetop. Place it in a non-stick pan over low heat. Stir frequently to prevent sticking and to distribute the heat evenly.
• If you prefer a more refreshing option, consider serving the salad cold. Simply let it sit at room temperature for about 10-15 minutes before serving to take off the chill from the fridge.
• For an added burst of flavor, you can squeeze a bit more lime juice or sprinkle some extra chili powder before serving. This can revive the flavors that might have mellowed during storage.
• If the salad seems dry after reheating, drizzle a small amount of peanut oil or fish sauce to restore its original texture and taste.

• Mixing bowl: A large bowl used to combine and mix all the ingredients together.

• Measuring spoons: Used to measure out the exact amounts of fermented fish paste, chili powder, lime juice, fish sauce, peanut oil, garlic, and ginger.

• Knife: Essential for slicing the tomatoes and cucumbers, as well as mincing the garlic and ginger.

• Cutting board: Provides a safe and clean surface for chopping and slicing vegetables and herbs.

• Grater: Useful for shredding the cabbage into fine pieces.

• Mixing spoon: Used to thoroughly mix the ingredients together in the bowl.

• Citrus juicer: Helps to extract fresh lime juice efficiently.

• Serving plate: To present the salad attractively once it is prepared.

• Tongs: Handy for tossing the salad and ensuring even distribution of the ingredients.

Prepare ingredients in advance: Chop and slice the vegetables ahead of time and store them in the fridge.

Use a food processor: Quickly shred the cabbage and mince the garlic and ginger using a food processor.

Pre-mix the dressing: Combine the fermented fish paste, lime juice, fish sauce, and peanut oil in a jar and shake well.

Batch prep: Make a larger batch of the salad and store it in the fridge for quick meals throughout the week.

Use pre-made ingredients: Buy pre-shredded cabbage and pre-minced garlic and ginger to save time.