1 small red onion, cut into two halves and then thinly sliced
2 tablespoons of chopped fresh mint leaves
2 tablespoons of fresh coriander, chopped thick
some lettuce leaves, to serve
1 tablespoon unsalted toasted peanuts
2 small green chillies, very chopped
2 tablespoons of fish sauce
1/4 cup of lime juice
2 teaspoons of brown sugar
Scald or steam fish fillets; take them out and let them cool. Chop them in the crushing until they give into pieces, without making a buck. Mix the fish in a medium bowl with the flour; add more flour if the mixture is very moist.
Form some thin, irregular pastas with spoonfuls of the mixture. Heat the oil in a frying pan and fry the pastas in small batches until well browned and crispy. Drain them on absorbent paper.
Peel the handle and cut it into long, thin sticks. Mix with the ce bolla, the mint and coriander in a medium bowl. Arrange this mixture on a bed of lettuce leaves in a fountain. Fish pastes can be split into halves or quarters to serve on salad.
To make the dressing
put all the ingredients in a bowl and mix until a homogeneous sauce remains. Pour the dressing over the salad and sprinkle with the chopped peanut.
Recipes easy to https://recetasdecocinafaciles.NET /