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.