Mont Di (Burmese Fish Noodle Salad)

🛒 Ingredients

• Dried Rice Vermicelli 100 g · 364 kcal
• Cooked Fish (e.g., Mackerel or Hilsa) 100 g · 200 kcal
• Shallots 50 g · 35 kcal
• Lime Juice 30 g · 8 kcal
• Fish Sauce 20 g · 10 kcal
• Coriander (Cilantro) 10 g · 2 kcal
• Chili Flakes 3 g · 10 kcal
• Vegetable Oil (for garlic oil and frying) 25 g · 220 kcal
• Garlic 10 g · 14 kcal
• Roasted Chickpea Flour 10 g · 35 kcal
• Fried Onions (garnish) 10 g · 40 kcal
• Ngapi (Burmese Fermented Fish Paste) 5 g · 5 kcal

👨‍🍳 Instructions

1. If using fresh fish, poach or steam it until cooked through, then let it cool slightly and flake the flesh, removing all bones and skin. If using dried fish, rehydrate and cook it until tender, then flake.
2. Cook the rice vermicelli according to package instructions until tender but still firm, then drain and rinse with cold water to prevent sticking. Set aside.
3. In a small pan, heat the vegetable oil over medium heat. Add the minced garlic and fry until golden and crispy; remove the crispy garlic and set aside for garnish. Keep the garlic-infused oil.
4. In a large mixing bowl, combine the flaked fish, sliced shallots, chopped coriander, chili flakes, roasted chickpea flour, lime juice, fish sauce, ngapi, and the reserved garlic-infused oil.
5. Add the cooked rice vermicelli to the bowl with the fish mixture and toss everything gently to combine well, ensuring the noodles are evenly coated with the dressing. Taste and adjust seasoning if needed.
6. Serve immediately, garnished with the crispy fried garlic and fried onions. Optional additions include extra fresh coriander, lime wedges, or a sprinkle of toasted chickpea flour.