CuisineThai food
Dish typeSalad & Spicy Thai-style salad
Main ingredientSeafood
Ingredients
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- 75 gcoconut sugar( (Fermented fish dressing))
- 200 gboiled fermented fish sauce( (Fermented fish dressing))
- 100 gtamarind paste ( (Fermented fish dressing))
- 200 g lime juice( (Fermented fish dressing))
- 6 pcsQfresh Salmon Sashimi ( (Spicy seafood fermented fish salad, 1 serving))
- 5 pcsQFresh Frozen Fish Sauce Marinated Shrimp with Seafood Dipping Sauce( (Spicy seafood fermented fish salad, 1 serving))
- 100 gfermented fish dressing ( (Spicy seafood fermented fish salad, 1 serving))
- 20 gred onion( (Spicy seafood fermented fish salad, 1 serving))
- 1 lime fruit( (Spicy seafood fermented fish salad, 1 serving))
- 10 g culantro( (Spicy seafood fermented fish salad, 1 serving))
- 30 glotus stems ( (Spicy seafood fermented fish salad, 1 serving))
- 20 g sour mango( (Spicy seafood fermented fish salad, 1 serving))
- 15 gcherry tomatoes ( (Spicy seafood fermented fish salad, 1 serving))
- 20 gchopped chinda chili( (Spicy seafood fermented fish salad, 1 serving))
- 10 gchopped bird’s eye chili( (Spicy seafood fermented fish salad, 1 serving))
Preparation
1. Simmer together the coconut sugar, tamarind paste and boiled fermented fish sauce until well incorporated. Set aside to cool. Add lime juice.
2. Blend the fermented fish dressing to make the texture creamier and fridge it for about 30 minutes.
3. Mix the fermented fish dressing with the chopped bird’s eye chili, chopped chinda chili, lotus stems, sour mango, cherry tomatoes, lime and red onion.
4. Add the Qfresh Salmon Sashimi and Fish Sauce Marinated Shrimp.
5. Add the culantro and serve.