Fermented Fish Salad Recipe (Nga baung thoke)

Fermented fish: Chopped and rich in umami, this is the star ingredient that gives the salad its unique flavor.

Cabbage: Shredded to add a crunchy texture to the salad.

Carrot: Julienned for a sweet and crisp element.

Cucumber: Sliced to provide a refreshing contrast.

Lime juice: Adds a zesty tang to the dressing.

Fish sauce: Enhances the umami flavor and adds saltiness.

Peanut oil: Provides a nutty richness to the dressing.

Garlic: Minced to add a pungent depth of flavor.

Chili flakes: Adds a spicy kick to the salad.

Sesame seeds: Toasted for a nutty crunch.

Fresh herbs: Such as cilantro, mint, and basil, to add a burst of fresh flavor.

When preparing the julienned carrot and shredded cabbage, make sure to cut them into uniform sizes. This ensures even distribution of flavors and a more visually appealing dish. Additionally, when mixing the lime juice, fish sauce, and peanut oil for the dressing, whisk vigorously to emulsify the ingredients, creating a well-balanced and cohesive dressing that clings to the vegetables.

• chopped fermented fish - Substitute with canned tuna: Canned tuna provides a similar texture and umami flavor, though it lacks the fermented taste.

• shredded cabbage - Substitute with shredded lettuce: Shredded lettuce offers a similar crunch and freshness.

• julienned carrot - Substitute with julienned daikon radish: Daikon radish has a similar texture and adds a slightly peppery flavor.

• sliced cucumber - Substitute with sliced zucchini: Zucchini has a similar texture and mild flavor.

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

• fish sauce - Substitute with soy sauce: Soy sauce offers a similar umami flavor, though it lacks the fishy taste.

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

• minced garlic - Substitute with garlic powder: Garlic powder offers a similar flavor, though it is less pungent.

• chili flakes - Substitute with cayenne pepper: Cayenne pepper provides a similar heat level and spiciness.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Toasted sunflower seeds offer a similar crunch and nutty flavor.

• fresh herbs such as cilantro, mint, and basil - Substitute with parsley and dill: Parsley and dill provide a fresh, aromatic flavor that complements the salad.

• To keep your fermented fish salad fresh, store it in an airtight container. This will help maintain the crispness of the vegetables and the vibrant flavors of the dressing.

• Place the container in the refrigerator. The salad will stay fresh for up to 2-3 days. Beyond this, the cabbage and carrot may start to lose their crunch.

• If you wish to prepare the salad in advance, consider storing the dressing separately. Combine the lime juice, fish sauce, peanut oil, garlic, and chili flakes in a small jar with a tight-fitting lid. Shake well before using.

• For freezing, note that the texture of the vegetables may change upon thawing. If you still wish to freeze, place the salad in a freezer-safe container, leaving some space at the top for expansion.

• Label the container with the date. The salad can be frozen for up to 1 month. When ready to eat, thaw it in the refrigerator overnight.

• Before serving, give the salad a good toss to redistribute the dressing and flavors. You might want to add a fresh squeeze of lime juice and a sprinkle of toasted sesame seeds to revive the taste.

• For the best texture and flavor, it is recommended to consume the salad fresh or within the first few days of preparation.

• If you have leftover fermented fish salad, the best way to reheat it is to do so gently to preserve the flavors and textures. Here are some methods:

1. Stovetop Method:

   • Place a non-stick skillet over medium-low heat.
   • Add a small amount of peanut oil to the skillet.
   • Add the leftover salad to the skillet and stir gently.
   • Heat for 3-5 minutes, stirring occasionally, until warmed through. Avoid overcooking to maintain the crunch of the cabbage and carrot.

2. Microwave Method:

   • Transfer the salad to a microwave-safe dish.
   • Cover the dish with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape.
   • Microwave on medium power for 1-2 minutes, stirring halfway through.
   • Check the temperature and heat in additional 30-second intervals if needed.

3. Steam Method:

   • Set up a steamer basket over a pot of simmering water.
   • Place the leftover salad in the steamer basket.
   • Cover and steam for 3-4 minutes until warmed through.
   • This method helps retain the moisture and texture of the vegetables.

4. Oven Method:

   • Preheat your oven to 300°F (150°C).
   • Spread the salad evenly on a baking sheet.
   • Cover the baking sheet with aluminum foil to prevent drying out.
   • Bake for 10-15 minutes, checking halfway through to ensure it’s heating evenly.

5. Room Temperature Method:

   • If you prefer not to heat the salad, you can let it sit at room temperature for about 30 minutes before serving.
   • This method works well if you enjoy the salad slightly chilled rather than hot.

Remember, reheating fermented fish can intensify its aroma, so ensure your kitchen is well-ventilated.

• Large mixing bowl: To combine the fermented fish, cabbage, carrot, and cucumber.

• Small bowl: To whisk together the lime juice, fish sauce, peanut oil, garlic, and chili flakes.

• Whisk: To mix the dressing ingredients thoroughly.

• Knife: To chop the fermented fish and slice the cucumber.

• Cutting board: To provide a surface for chopping and slicing ingredients.

• Measuring cups: To measure out the shredded cabbage, julienned carrot, and sliced cucumber.

• Measuring spoons: To measure the lime juice, fish sauce, peanut oil, and chili flakes.

• Garlic press: To mince the garlic cloves efficiently.

• Tongs or salad tossers: To toss the salad and ensure the dressing is evenly distributed.

• Serving platter or bowl: To present the finished salad.

• Toaster or skillet: To toast the sesame seeds if they are not pre-toasted.

Pre-chop vegetables: Prepare the cabbage, carrot, and cucumber in advance and store them in the fridge.

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

Make dressing ahead: Whisk together the lime juice, fish sauce, peanut oil, garlic, and chili flakes and store in a jar.

Batch toast seeds: Toast a large batch of sesame seeds and store them for future use.

Herb prep: Wash and chop cilantro, mint, and basil ahead of time.