150 g salmon
½ tsp rice bran oil
1 ½ tbsp fish sauce
1 tbsp sugar
1 ½ tbsp lime juice
2 tsp chili flakes
1 ½ tbsp toasted rice
20 g shallot (sliced)
10 g spring onion (sliced)
10 g sawtooth coriander (sliced)
deep-fried dried chilies
Cook salmon to your desired doneness or use sashimi grade salmon if eaten raw.
Use firm fish that will not break apart during cooking.
Combine fish sauce, sugar and lime juice.
Add cooked salmon, toasted rice, chili flakes, shallot, spring onion and sawtooth coriander, toss lightly.