Inle Lake green tomato salad

By: Luke Nguyen
From: Luke Nguyen's Greater Mekong
Serves: 4
Photographer: Stuart Scott

Inle Lake’s main sources of income are fishing and growing tomatoes. It was incredible to see how locals actually grow these tomatoes; they are all grown on water, lined up in rows, just like winemakers grow their grape vines. Covering about 7000 acres, these floating farms produce some 61,000 tonnes of tomatoes each year! I’m using green tomatoes in this salad as I love their crunchy texture and mild, sweet, tangy flavour. Don’t go for young green tomatoes; choose mature green ones.

Ingredients

Quantity	Ingredient
5	green tomatoes, sliced
3	red asian shallots, sliced
1 handful	coriander, sliced
2 teaspoons	roasted crushed unsalted peanuts
2 teaspoons	ground black sesame seeds
1/2 teaspoon	chilli flakes
3 teaspoons	garlic oil, (see note)

To garnish

Quantity	Ingredient
1	red chilli, sliced
	coriander sprigs
1/2 teaspoon	fried garlic, (see note)

Method

In a bowl, combine the tomato, shallot, coriander, peanuts, sesame seeds, chilli flakes, garlic oil and a pinch of sea salt. Mix well.
Garnish with the chilli and coriander, sprinkle with the fried garlic and serve immediately.

Note

To make fried garlic and garlic oil, pour 250 ml vegetable oil into a wok and heat to 180°C, or until a cube of bread dropped into the oil browns in 15 seconds. Add 6 finely chopped garlic cloves and fry until golden — be careful not to overcook the garlic, as it will keep cooking once it is removed from the heat. Strain the garlic through a metal sieve and place on paper towels to dry. Store the fried garlic in an airtight container for up to 4 days; this recipe makes about 2 tablespoons. Reserve the garlic-flavoured oil to use in salads; it will keep for up to 2 weeks if stored in a cool place.