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Fish Salad
Mi Mi Khaing
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1 pound filleted fish (ngape or ocean perch or sole)
1/2 teaspoon salt
Large pinch turmeric
1 large onion
1 bulb lemon grass OR 1 bunch coriander leaves
1 tablespoon cooked oil
1 teaspoon or less roasted chili powder
2 teaspoons (or to taste) fish sauce
4 tablespoons fried onions
1 or 2 limes
1 heaping tablespoon fried garlic
Scrape skin off fish, chop and pound fish, or put through electric blender, with salt and turmeric till a cohesive lump is obtained. Check for bones and remove.
Boil fish in 1 lump in water till it rises and floats. Slice 1/4 inch thick, then cut in 1/4-inch strips.
Slice onion and soak in water. Slice lemon grass very finely, put in water, and separate rings from each other. OR substitute coriander leaves chopped finely, or the skin of a lime grated, or the skin of a lime cut into f74iest strips after clearing pith.
Just before serving, mix fish, sliced onion, lemon grass (or lime skin or coriander), cooked oil, roasted chili powder, fish sauce, and half fried onions. Squeeze lime and mix well. Correct for salt and dress with rest of fried onion and garlic.
To make this salad more attractive, take half the fish after Step 1. Make flat pellets, dust them with flour, and deep fry them till browned.
Cut in thin strips and mix in with white strips of boiled fish.

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