Making the most flavorful fish salad | ep.20 |Malaysian rural life

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu offers a plant-based option, while canned fish is budget-friendly.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber, while rice flour is often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-calorie alternative, while salt is a basic substitute.

mixed salad greens

🥗Healthier: spinach

💰Cheaper: cabbage

Spinach is nutrient-rich, while cabbage is often more affordable.

Prepare the fish by patting it dry and seasoning with salt.

Coat the fish fillets in flour, shaking off excess.

Dip the floured fish into beaten egg, ensuring it is fully coated.

Dredge the egg-coated fish in bread crumbs until evenly covered.

Heat oil in a deep skillet over medium-high heat until shimmering.

Fry the fish in batches until golden brown and crispy, about 4-5 minutes per side.

Remove the fish and drain on paper towels to absorb excess oil.

In a large bowl, combine salad greens, cucumber, tomato, and red onion.

In a small bowl, whisk together lime juice, fish sauce, and chili paste to make the dressing.

Pour the dressing over the salad and toss to combine.

Top the salad with the crispy fried fish.

Garnish with fresh herbs and crushed peanuts before serving.

Cooking Techniques

Spice Level:

Allergens