For ➍6 tbs rice vinegar or white wine vinegar
2 tbs fish sauce (nam pla)
50 g sugar
400 g tomatoes, chopped into 1 cm pieces
1 cucumber, seeded & chopped into 1 cm pieces
1 small red onion, peeled & finely chopped
1 spring onion, trimmed & finely chopped
½ red chilli, seeded & finely chopped
juice of ½ a lime
2 tbs chopped fresh coriander
1 ts finely grated fresh ginger
4 portions baked fish
Boil the vinegar, fish sauce and sugar (stir to dissolve the sugar) in a saucepan for 5 m until it thickens slightly.
Place in a large mixing bowl. Leave to cool.
Add the tomatoes, cucumber, onion, chilli, lime juice, coriander and ginger.
Toss and add more lime juice or ginger if necessary.
Serve with fish baked in a parcel.
