I first had a Sri Lankan salad like this this when visiting friends for dinner. It’s one of those simple things where the final result is far greater than the sum of its parts. It was also the first time I had Maldive fish and I assure you, it’s worth seeking out for the texture and umami contributed. Letting the salad sit a few hours before serving will soften the fish a little. Try some immediately after preparing and leave some to taste later to see which you prefer.
Time: 10 minutes
30ml fresh lime juice
10g Maldive fish
1 hot green chilli – seeded and thinly sliced
4 tomatoes – diced
½ small red onion – thinly sliced
3g kosher salt
Combine the lime juice, fish and chilli in a small bowl and set aside while preparing the tomatoes and onion.
In another bowl, toss the tomato, onion and salt. Add the lime juice mixture and toss again.
Serve immediately or refrigerate up to a day.