Craving a quick, flavorful, and surprisingly satisfying meal? Look no further than this Spicy Canned Fish & Rice Vermicelli Salad, a vibrant Thai-inspired dish that's ready in minutes. Forget complicated recipes and lengthy prep times; this recipe utilizes readily available ingredients to deliver a punch of heat and freshness that's perfect for a weeknight dinner or a light lunch. The combination of tender rice vermicelli, spicy canned fish, and a zesty lime dressing creates a symphony of textures and tastes, guaranteed to tantalize your taste buds.
This simple yet elegant salad is surprisingly versatile. Feel free to adjust the spice level to your preference, and add your favorite vegetables for extra crunch and nutrition. Ready to experience the deliciousness? Let's dive into the easy step-by-step instructions below!
Tools Needed
- Knife
- Cutting board
- Bowl
- Mortar and pestle (optional)
Ingredients
- Canned fish
- Rice vermicelli
- Red chili peppers: 4-5 pieces (or to taste)
- Coriander
- Spring onions
- Beans
- Long beans
- Lemons
- Fragrant Indian gooseberry
- Sugar
- Water
- Fish sauce
- Shallots: or substitute with red onions
- Parsley
Step-by-Step Instructions
Step 1. Prepare Ingredients & Dressing
- Chop shallots (or red onions), spring onions, coriander, parsley, and red chili peppers. Cut lemons into wedges.
- Grind the shallots (or red onions) using a mortar and pestle or finely chop them. Use about half if you have large shallots.
- In a bowl, mix fish sauce, sugar, and lime juice to taste. Adjust seasoning as needed.
- Add the chili peppers (ground or chopped) to the sauce. Adjust the amount to your preferred spice level.
Step 2. Combine Salad Ingredients
- Break the rice vermicelli into smaller pieces.
- Add the canned fish (drained) along with the prepared vermicelli, shallots, spring onions, coriander, beans, and long beans to the bowl with the sauce.
Step 3. Mix and Season
- Mix everything thoroughly to combine.
- Taste and adjust seasonings if needed.
Step 4. Garnish and Serve
- Garnish with extra spring onions, coriander, and any additional vegetables before serving.
Read more: Authentic Thai Bean Sprout Salad (Kerabu Tauge) Recipe
Tips
- If you don't have shallots, use red onions as a substitute.
- Adjust the amount of chili peppers to your desired spiciness. Bird's eye chili or fresh chili can be used.
Nutrition
- Calories: approximately 250-350
- Fat: 5-10g
- Carbs: 30-40g
- Protein: 15-20g
FAQs
1. Can I use a different type of canned fish?
Yes! Sardines, mackerel, or tuna all work well. Just drain them thoroughly before using.
2. How can I adjust the spice level?
Use less chili flakes or sriracha for less heat, or add more for extra spice. Taste and adjust as you go!
3. What if I don't have rice vermicelli?
Other noodles like thin spaghetti or even cooked quinoa can be substituted. Just make sure they're cooked al dente.
This Spicy Canned Fish & Rice Vermicelli Salad is a testament to how simple ingredients can create an explosion of flavor. With minimal effort and readily available components, you've unlocked a quick and delicious meal perfect for any occasion. Enjoy this refreshing and satisfying salad—and don't be surprised if it quickly becomes a new favorite!