Chin moved to Queens from Myanmar and has now been working at Essex Farm for the past year. Her Thanksgiving traditions stray from the beaten path, like this Burmese Salad.
Serves 4 | Cook Time 8 minutes
1 ½ Pounds of Your Favorite White Fish
Salt to Taste
¼ Cup of Soy Sauce
1 Tablespoon Lemon juice
1 Stalk of Lemongrass, Minced
½ Inch Hunk of Fresh Ginger, Grated
2 Cloves of Garlic, Grated
1 Cup Sliced Cabbage
2 Teaspoons Toasted Yellow Split Pea Flour
2 Teaspoons of Lemon Juice
2 Teaspoons of Fried Garlic Slices
Hot Green chilies, Chopped
⅔ Cup Peeled Julienne Ginger
2 Tablespoons of Peanut Oil
2 Teaspoons of Fish Sauce
2 Tablespoons of Toasted Sesame Seeds
2 plum Tomatoes, Halved and Thinly Sliced
1. Clean the fish and salt inside out.
2. Combine soy sauce, egg, lemongrass, and lemon juice. Allow the fish to marinate in this mixture for at least 1 hour.
2. Combine all salad ingredients except chilies in a large bowl.
3. Mix well and serve garnished with chopped chilies. Let the salad chill and soak in the flavors as you steam your fish.
4. Spread garlic and ginger on top of the fish and steam for approximately 8 minutes. If you do not have a steamer, a rice cooker or a large pot topped with a plate will also do the job.
Enjoy with friends