Make 3-4 servings
1/4 cucumber, cubed
1 small tomato, cubed
1/2 mango, cubed
1/4 fresh pineapple, cubed
A small bunch of cilantro, coarsely chopped.
1 tsp sugar
1/4 tsp salt
Mix all of them up in a small bowl.
Dipping sauce – Nuoc Mam Cham
1 medium garlic clove, finely chopped
1 red bird’s eye or thai chili, seeded (if you do not like spicy hot) finely chopped
2 Tbs sugar
2 Tbs lime juice about 1/2 large lime.
1/4 cup of water
4Tbs fish sauce
Mix all together in a small bowl except fish sauce, then slowly add fish sauce and taste, add more if you want to. This one can be store refrigerated in an air tight container for up to a month.
Pan fried halibut
2 Halibut steaks
1 Tbs cooking oil
1/4 tsp salt
1/8 tsp ground black pepper
2 green onion, thinly sliced (optional)
About 1-1.5 cups cooked rice for one serving.
Rinse and pat dry halibut steak season with salt and pepper both sides. Heating oil in a nonstick pan on medium high, swirling to coat until hot and shimmering. Add fish and let it fry to golden brown about 4-5 min then flip over about 4-5 more minutes. The fish is done when no more translucent in the center. Transfer to a plate. Add green onion to hot pan saute until wild, pour on the top of fish, add a few tbs of nuoc mam cham to the fish. Sprinkle with salsa, serve it with warm cooked rice and dipping sauce on the side.
*Note: Any fish can be used instead of halibut.