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Burmese chilli fish with hot and sour salad from A Change of Appetite: Where Healthy Meets Delicious by Diana Henry

  • shallots
  • fish sauce
  • garlic
  • fresh ginger
  • limes
  • caster sugar
  • turmeric
  • radishes
  • fish fillets
  • red chillies
  • Savoy cabbage
  • dried red chillies

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Notes about this recipe

  • embk27 on November 07, 2017

    I had the same thoughts about the shallots - I used small but think I’d halve this if I was using banana shallots. I used finely sliced red onion for the salad instead and white cabbage which worked fine. I also added a splash of rice vinegar to the salad dressing.

  • Foodycat on January 19, 2015

    http://www.telegraph.co.uk/foodanddrink/recipes/10646926/Burmese-chilli-fish-with-hot-and-sour-salad-recipe.html As Barb says, 8 shallots - especially 8 shallots x 2! seems excessive. I didn't think 4 shallots per person could be right. For two people I used 4 in the cooked paste and 2 small ones in the salad. I used blanched white cabbage instead of Savoy, and cod as my fish. We really enjoyed it.

  • Barb_N on January 12, 2015

    I underestimated the time involved in making this (as usual with a new recipe). The flavors were great and we all loved the vibrant yellow of the turmeric coated fish. I would have liked more precision about the shallots- 8 small, large? 8 shallots seemed excessive no matter the size- I used a total of 4 large ones- 2 in the salad and 2 for the paste. Am I wrong or does the photo make it look like the shallot/ginger/garlic paste and the fish are cooked separately then plated together?

  • ShelfImproved on January 07, 2015

    Good mix of flavours and textures

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