Recipe: Melissa Clark's Southeast Asian Tomato Salad
Friday, July 26, 2013
Southeast Asian Tomato Salad
Makes 4 servings
About 2 teaspoons Asian fish sauce such as nam pla or nuoc mam, or to taste
2 teaspoons freshly squeezed lime juice
1 teaspoon light brown sugar
2 scallions, finely chopped
1 fat garlic clove, minced (or use 2 small ones)
1/2 jalapeno pepper, seeded, if desired, and finely chopped
6 small or 4 medium-szied tomatoes, quartered or cut into chunks
2 tablespoons chopped fresh Thai or regular basil
2 tablespoons chopped fresh cilantro
1. In a large bowl, whisk together the fish sauce, lime juice, sugar, scallion, garlic, and jalapeno. (If you think your fish sauce is very salty, start with 1 teaspoon; you can add more at the end).
2. Add the tomatoes and gently toss. Let stand 10 minutes to allow the tomatoes time to release their juices. Sprinkle with basil and cilantro; serve.