Bitter Melon and Mackerel Ethnic Salad
A refreshing bitter melon and canned mackerel salad tossed with a savory fish sauce and lemon dressing. The combination of gentle bitterness, rich mackerel, and bright citrus makes it especially satisfying on warm days.
Bitter melon is often served in stir fries, but its crisp texture also makes it excellent in chilled salads. Lightly salting and sugaring the slices softens the strong bitterness while keeping their pleasantly crunchy bite.
In this recipe, canned mackerel is pan seared until lightly golden before being combined with onion and bitter melon. Fish sauce adds savory depth, while fresh lemon juice keeps the dressing bright and refreshing. It is a simple dish made from everyday ingredients, yet the flavors are bold enough to make it feel special.
What you'll need
- 1/4 bitter melon
- 1/4 onion, preferably red onion
- 1 can mackerel in water
- 1 tsp salt
- 1 tsp sugar
- 1 tsp olive oil
- <Dressing>
- 1 tbsp olive oil
- 1 tbsp fish sauce
- 1 tbsp lemon juice
- 1 1/2 tsp sugar
- A small amount of garlic paste
- 2 to 3 drops soy sauce
How to make it
Slice the bitter melon about 2 mm thick. Toss with 1 teaspoon each of salt and sugar and leave for about 5 minutes. Once moisture appears, gently massage the slices, rinse thoroughly under running water, and squeeze dry with paper towels. Thinly slice the onion, soak it in water to mellow its sharpness, then drain well.
Drain the canned mackerel and break it into large pieces. Heat 1 teaspoon olive oil in a frying pan and cook the mackerel until lightly golden and fragrant.
Add the bitter melon, drained onion, and mackerel to a bowl. Add the olive oil, fish sauce, lemon juice, sugar, garlic, and soy sauce, then gently toss until evenly coated. Chill well in the refrigerator before serving.
Tips
- Do not skip drying the bitter melon well after rinsing. Excess water can dilute the dressing and make the salad taste flat.
- Keep the mackerel in fairly large pieces when pan searing. This gives the salad a better texture and adds delicious browned edges.
- Lemon juice is essential for balancing the richness of the mackerel and the savory fish sauce. If fish sauce is not your favorite, ponzu can be used for a lighter Japanese style variation.
What to drink with it
