Crispy Thai Fish Salad

Tested Recipe with Slight Adjustment Adapted from Li Fang Lee’s 4 Flavours

Crispy Thai Fish Salad

Ingredients:

65g dried fan fish

50g cashew nuts

½ red chilli (deseeded and shredded)

½ onion (sliced)

½ ginger flower (shredded)

3 pieces kaffir lime leaves (shredded)

Adequate cooking oil

Sauce: (mixed well)

1 tsp chilli boh

1 tbsp tom yam paste

2 tbsp thai chilli sauce

1 tbsp plum sauce

1 tsp maltose

1 tsp rice vinegar

2 tbsp hot water

Preparation Instructions:

  1. Heat up a non-stick skillet with some oil, pan-fried the cashew nuts on low heat until golden brown. Remove and drained on paper towel to absorb the excessive oil.
  2. Use the same oil to pan-fried the dried fan fish until crispy and golden brown. Remove and drained on paper towel to absorb the excessive oil.
  3. Leave 1 tsp of oil in the skillet, add in sauce ingredients and bring to a boil and continue to simmer until sauce become thickens.
  4. Add in shredded kaffir lime leaves, red chilli, onion and ginger flower. Stir to combine.
  5. Add in the fried cashew nuts and dried fan fish, toss well. Dish out and serve.
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