I believe this is one of the many simple Thai salad. This is good on its own with rice and crispy fried fish. You can use various types of fishes like talapia merah, black pomfret or any other white fish of your choice. Should be good to serve with pan fried salmon block as the salad is savoury, sourish and sweet.
There are too many lovely recipes to share from this book that I needed to continue this month. Recipe adapted from Healthy and Easy Thai Cooking [my this month's selected cookbook for Cookbook Countdown Event #10]
1 cup green mango - peeled and shredded
1 onion - peeled and thinly sliced
1-2 tsp chopped chilli padi
2-3 tbsp lime juice
2 tbsp fish sauce
- Combine lime juice, sugar and fish sauce in a big bowl.
- Add in remaining ingredients, toss well.
- Serve immediately or chill in fridge to serve with fried fish.
I'm linking this post with Cookbook Countdown #10 hosted by