Sour Fish Salad Recipe (Ngachin thoke)

Fish fillets: Cooked and flaked, these provide the main protein for the salad.

Cabbage: Shredded to add a crunchy texture.

Carrot: Julienned for a sweet and crisp element.

Fish sauce: Adds a salty, umami flavor to the dressing.

Lime juice: Provides the sour component that balances the dish.

Sugar: Adds a touch of sweetness to the dressing.

Chili flakes: Brings a spicy kick to the salad.

Crushed peanuts: Adds a crunchy texture and nutty flavor.

Cilantro: Chopped for a fresh, herbal note.

When preparing the cabbage and carrot for this salad, make sure to slice them as thinly as possible. This ensures they absorb the dressing more effectively, enhancing the overall flavor of the dish. Use a sharp knife or a mandoline slicer for precision and uniformity.

• cooked and flaked fish fillets - Substitute with cooked and flaked chicken breast: Chicken breast provides a similar texture and protein content, making it a suitable alternative for those who do not consume fish.

• shredded cabbage - Substitute with shredded lettuce: Lettuce offers a similar crunch and freshness, though it has a milder flavor compared to cabbage.

• julienned carrot - Substitute with julienned bell pepper: Bell peppers add a similar crunch and a touch of sweetness, complementing the salad well.

• fish sauce - Substitute with soy sauce: Soy sauce provides a savory umami flavor, though it lacks the fishy undertone of fish sauce.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and tanginess, making it a good alternative to lime juice.

• sugar - Substitute with honey: Honey adds sweetness along with a slight floral note, which can enhance the overall flavor profile.

• chili flakes - Substitute with cayenne pepper: Cayenne pepper provides a similar level of heat and can be used in the same quantity.

• crushed peanuts - Substitute with crushed almonds: Almonds offer a similar crunch and nutty flavor, making them a suitable replacement for peanuts.

• chopped cilantro - Substitute with chopped parsley: Parsley provides a fresh, slightly peppery flavor, which can replace the herbal notes of cilantro.

• To keep your sour fish salad fresh, store it in an airtight container. This helps maintain the crispness of the shredded cabbage and julienned carrot while preserving the flavors of the fish sauce and lime juice dressing.
• Place the container in the refrigerator. The salad should be consumed within 2-3 days to ensure the fish fillets remain fresh and the vegetables stay crunchy.
• If you plan to make the salad ahead of time, consider storing the dressing separately. Combine the fish sauce, lime juice, sugar, and chili flakes in a small jar and refrigerate. Toss the dressing with the fish and vegetables just before serving to keep everything vibrant and crisp.
• For freezing, it's best to freeze the cooked fish fillets separately. Place the flaked fish in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. Label with the date and freeze for up to 1 month.
• When ready to use, thaw the fish in the refrigerator overnight. Once thawed, combine with fresh shredded cabbage, julienned carrot, and the prepared dressing.
• Avoid freezing the entire salad as the cabbage and carrot will lose their texture and become soggy upon thawing.
• For added crunch, store the crushed peanuts and chopped cilantro separately in small containers or resealable bags. Add them to the salad just before serving to maintain their freshness and flavor.

• Gently warm the cooked and flaked fish in a non-stick skillet over low heat. Be careful not to overcook, as the fish can become dry and lose its delicate texture.

• For the shredded cabbage and julienned carrot, lightly steam them for a minute or two. This will help retain their crunch while slightly warming them up.

• If you prefer a microwave method, place the fish and vegetables in a microwave-safe dish. Cover with a damp paper towel to maintain moisture and heat on medium power for about 1-2 minutes. Stir halfway through to ensure even heating.

• Reheat the dressing separately by placing it in a small saucepan over low heat. Stir occasionally until it’s just warm. This will help maintain the balance of flavors without cooking off the lime juice and fish sauce.

• Once everything is warmed, combine the fish and vegetables with the reheated dressing. Toss gently to mix.

• Finally, sprinkle with crushed peanuts and chopped cilantro just before serving to keep them fresh and crunchy.

• Mixing bowl: A large bowl used to combine the fish, cabbage, and carrot.

• Small bowl: A smaller bowl for mixing the dressing ingredients.

• Knife: Essential for shredding the cabbage and julienning the carrot.

• Cutting board: Provides a stable surface for cutting vegetables.

• Measuring spoons: Used to measure out the fish sauce, lime juice, sugar, and chili flakes accurately.

• Tongs or salad tossers: Useful for tossing the salad to ensure the dressing coats all ingredients evenly.

• Serving platter or bowl: For presenting the finished salad.

• Spoon: Handy for mixing the dressing and sprinkling the peanuts and cilantro.

Prep ingredients in advance: Chop and shred cabbage and carrot the night before.

Use pre-cooked fish: Buy pre-cooked or canned fish fillets to save cooking time.

Make dressing ahead: Mix fish sauce, lime juice, sugar, and chili flakes in advance and store in the fridge.

Batch process: Double the recipe and store extra salad for quick meals later in the week.

Use a food processor: Quickly shred cabbage and carrot using a food processor.