Dish of Bean Sprout Salad with Salt Fish
(click to enlarge)

Bean Sprout Salad with Salt Fish


Malaysia
Serves:
Effort:
Sched:
DoAhead:  		 4 salad
**
20 min
Prep		 Light and easy to make, this flavorful dish can be served either as one of several Asian dishes with rice, or as a salad or side in a more Western context. It works well either warm or at room temperature.

14
3
2
2
2
1
2
1/4
1/4
oz

oz
cl

T
T
c
t
Bean Sprouts (1)
Scallions
Salted Fish (2)
Garlic
Red Chili (2)
Oil
Oyster Sauce
Water
Salt
Make:   -   (20 min)
  1. Rinse BEAN SPROUTS and drain. Pick out any grungy ones.
  2. Cut SCALLIONS into slivers about 2 inches long and mix with bean sprouts.
  3. Dice SALTED FISH very small.
  4. Crush GARLIC, slice and chop fine. Cap and seed CHILIS and slice into slivers. Mix.
  5. In a wok or spacious sauté pan heat Oil and fry Salted Fish over moderate heat until it is golden. Stir in Garlic mix and continue to fry stirring until garlic starts to color.
  6. Stir in Bean Sprouts and Oyster Sauce, then Water and Salt. Simmer covered turning a few times until the bean sprouts are crisp tender (5 to 8 minutes for soy sprouts, half that for mung beans).
  7. Serve warm or or at room temperature.
NOTES:

  1. Bean Sprouts:

      I prefer soybean sprouts (as in the photo). The common mung bean sprout can also be used, but halve the cooking time. The Korean markets around here carry bags of soy sprouts with the stringy tails cut off - the way Koreans like them, and those do look better.

  2. Salted Fish:

      Using frozen avoids the overnight soak for dry salted fish. It's available in the frozen fish case at most East and Southeast Asian markets. For details see our Salted Fish page.

  3. Red Chili:

      Around here we all use Fresnos, but Holland Red or similar is fine. For details see our Thai Chilis page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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