Sala Rim Nam – Spicy Beef Salad, Fish Curry, Satay, Fish Dumplings

5 from 6 votes
Total Time 3 hours 10 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 242 kcal


mint dressing

  • 5 pcs Bird's eye chili chopped
  • 1 tbsp mint
  • 1 pc coriander root
  • 1 tbsp of garlic
  • 1.5 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp sugar brown

beef salad

  • 500 g Spider steak
  • 1 tbsp Murray River Salt
  • 100 g grapes
  • 20 g mint leaves
  • 30 g lemongrass
  • 4 pcs Kaffir lime leaves

Cucumber Chili Dip

  • 250 ml white wine vinegar
  • 85 g granulated sugar
  • 2 tsp sea-salt
  • 8 pcs Red chili chopped
  • 2 tbsp garlic chopped
  • 2 tsp coriander root chopped
  • 1 pc cucumber

Grilled fish balls

  • 400 g Fish fillet finely sliced
  • 2 tbsp Red curry paste
  • 50 ml coconut cream
  • 75 g Coconut meat grated
  • 1 tbsp Kaffir lime leaves chopped
  • 1 tbsp basil leaves chopped
  • 1 egg
  • 1 tbsp palm sugar
  • 0.5 tsp Pepper White
  • 3 tbsp fish sauce
  • 20 sheets pandan leaves
  • 20 pcs Bamboo skewers soaked

Paste for fish curry

  • 10 pcs Dried chili
  • 1 pinch Salt
  • 1 tbsp Galangal chopped
  • 3 tbsp Lemongrass chopped
  • 1 tsp Kaffir lime zest finely chopped
  • 1 tbsp coriander root
  • 2 tbsp shallot chopped
  • 2 tbsp Garlic clove chopped

Fish curry

  • 3 cups Coconut freshly grated
  • 4 tbsp oil
  • 2 tbsp palm sugar
  • 4 tbsp fish sauce
  • 8 pcs Kaffir lime leaves finely chopped
  • 1 handful Thai basil
  • 5 pcs salmon fillet
  • banana leaves
  • Toothpick soaked

Peanut Relish

  • 250 g peanut butter
  • 2 pcs Garlic clove crushed
  • 1 tbsp grated ginger
  • 1 tsp turmeric
  • 1 tsp Tabasco
  • 1 tbsp sesame oil
  • 4 tbsp Soy sauce
  • 2 tbsp honey
  • 1 pc Freshly squeezed lemon juice
  • 125 ml water

satay paste

  • 4 tbsp shallot chopped
  • 1 pinch Salt
  • 3 tbsp Roasted peanut ground
  • 1 tbsp Coriander seeds toasted
  • 1 tbsp Roasted cumin seeds


  • 500 g Beef and chicken fillet
  • 5 pcs shrimp large
  • 125 ml coconut cream
  • 1 tsp Ground turmeric spice
  • 1 tbsp palm sugar
  • 1 pinch sugar
  • Whiskey Mekong
  • bamboo skewers


Yam Nue Yang A-Ngun - spicy beef salad with grapes and mint dressing

  • Process all ingredients for the dressing into a paste in a mortar. Halve the grapes and core if necessary. Roughly chop the mint leaves, finely chop the lemongrass and cut the kaffir lime leaves into fine strips. Sprinkle the steak generously with salt flakes and grill over direct heat on both sides for about 3 minutes (rare or medium rare) and let rest for 5 minutes. Then cut thinly against the fiber. Mix all ingredients with the dressing and arrange on a plate.

Jaeng-Ron - grilled fish dumplings with a cucumber and chili dip

  • Bring the vinegar, sugar and salt to the boil in a saucepan and let it steep for 2 minutes. Add the chillies, garlic and coriander root and simmer until it has the consistency of liquid honey. Let cool down. Cut the cucumber with the skin into 2 mm cubes and add to the dip. Put the fish meat and curry paste in a bowl and mix well. Add the coconut cream and stir well. Then add the coconut meat, kaffir lime leaves, basil leaves, egg, palm sugar, pepper and fish sauce. Stir until the mixture is sticky and transparent. Let rest for about 10-15 minutes. Shape the dumpling mixture into 6-7 cm long rolls and steam for about 2 minutes. Let cool, wrap each "sausage" in a pandan leaf and stick on a bamboo skewer. Grill over charcoal over medium heat until golden brown.

Ngob Pla - fish curry grilled in a banana leaf

  • Core, soak and drain the chilli. Grind all ingredients one after the other in a mortar to a smooth paste. Mix the grated coconut with oil and 3 tbsp paste. Fry on the grill in a wok over low heat until the paste is fragrant and a little oily. Season with sugar and fish sauce and remove from the grill - leave to cool. Stir in the lime leaves and add the salmon fillet. Briefly grill the banana leaves (this will make them pliable). Place with the shiny side down, spread the basil leaves on top and place the salmon with the seasoning paste on top. Fold the banana leaves into envelopes and secure with toothpicks. Grilling time approx. 10 min.

Satay Leu - Satay with peanut relish

  • For the peanut relish, puree all the ingredients in the mixer to a homogeneous mass and let it steep for at least four hours. For the saté paste, grind all the ingredients one after the other in a mortar to make a smooth paste. Cut the satay meat into approx. 5x2 cm strips. Mix the paste with coconut cream, turmeric, palm and white sugar, fish sauce and whiskey. Rub the marinade into the meat and let it soak for a few hours. Then stick the meat and prawns on skewers and grill over charcoal over direct heat. Brush with the rest of the marinade.


Serving: 100gCalories: 242kcalCarbohydrates: 16gProtein: 8gFat: 16g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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