Ingredients
80 grams smoked keta salmon
200 grams vegetable salad
20 grams cherry tomato
15 grams bird’s eye chili
10 grams garlic
3 grams coriander
100 grams ripe mango
20 grams palm sugar
40 milliliters lime juice
Directions
Step 1:
To make the dressing, blend the bird’s eye chili, garlic, coriander, and ripe mango together thoroughly. Season with palm sugar, fish sauce, and lime juice. Filter it and set aside.
Step 2:
Serve the smoked Keta salmon with a salad of your choice and top with the mango seafood sauce.
Created by: Chef Chanida K.,Chef Phasin R.