Butterfish Ga'away

This is a raw fish salad and the flavor origin for this refreshing starter salad is thailand. Dominant in taste of lime, birds eye chili and nam pla sauce (fish sauce).... tangy and refreshing... boost the appetite to eat more... its almost same with our raw fish salad - umai. The different is we use nam pla sauce instead of salt in this salad.

A very simple yet quick salad easy to prepare in the last minute using what ever greens u have. long beans can be substitute with french beans or sweet pea... but the best is using long bean.. its give u extra crunchy texture. If u r not really can take hot.. reduce the chilli and if u like more tangy n sour, add more lime juice...

Ingredients :

200g of butterfish meat - dice into small cube

5 - 6 long beans - cut to small piece

10 - 15 pcs of young cashew nut leaves (pucuk gajus) - coarsely chopped

1 stalk of vietnamese mint ( daun kesum) - finely chopped

1 handfull chooped coriander (daun ketumbar)

1 1/2 large tomato - dice

baby butterhead lettuce for serving

for seasoning :

4 shallot - finely chopped

1 stalk of lemongrass - finely chopped

5 birds eye chilli - finely chopped (add if u wish hotter and if u wish a mild salad)

3 - 4 tbsp nam pla sauce (fish sauce)

3 - 4 lime (take juice)

2 tsp palm sugar (or brown sugar)

Method :

In a medium bowl, add all seasoning ingredients and vietnamese mint. mix well. Add in cubed butterfish, toss and refrigerated for 15 minutes or until the flesh firm. (if u use local fish, until the flesh turn to white and firm). This is to allow the fish flesh cook by acidity of lime.

In another bowl, add in the rest of ingredients, cashew nut leaves, coriander and tomato. Add seasoned butterfish mix and toss well. Add nam pla sauce and sugar if required.

To serve : Arrange a butterhead lettuce leaves into soup spoon. Take a spoonful of salad and put on the butterhead leaves and serve.