Fish salad is considered a delicious and main dish to treat guests of the Thai ethnic group, showing the hospitality of the owner. From ancient times, Thai people have a saying ‘Xep pa cin pa Coi’, which means ‘If you want fish, eat fish salad’.
Salmon salad. Thai ethnic fish salad is made from many different types of fish such as salmon, herring, sardines, carp, catfish… each type of fish will have its own flavor when processed into a salad, but in general they are all the same. gives people a feeling of freshness and coolness, especially in summer weather. An important part of deciding whether a fish salad is delicious or not is seasoning, fish salad has many ways of processing, but Thai ethnic fish salad is often processed into mixed fish salad. Mixed fish salad is usually selected fresh fish in clean water from 2kg or more, then stripped of the skin, carefully filtered the bones, do not let the fish meat come into contact with cold water, use white paper to cover the meat in a bucket of rice to absorb the fishy , dry the meat, and then slice it thinly. Then prepare the spices including: thinly sliced forest banana flowers, soaked in water, coriander, herbs, basil, water basil, perilla, fresh chili, garlic leaves, garlic bulbs, crushed roasted peanuts, mac Khen, pangolin seeds, lemon, especially indispensable sour bamboo shoot juice. When the ingredients are ready, the processor uses a reasonable dose to mix the thinly sliced fish with the prepared spices. With this method, the pieces of fish meat are mixed with banana flowers, plus the spices that create the strange aroma of sour water, the rich aroma of peanuts, and the spicy taste of chili peppers. Note, after mixing, you should use it immediately, avoid it for a long time, it will not be crispy, it will not be full of flavor. 
You must log in to post a comment.