Who: Ohm Suansilphong, executive chef and co-owner of Fish Cheeks
Chef Suansilphong’s Guest-Worthy Recipe: Somtum Corn Salad
“Combining a little bit of heat from the bird’s eye chili, sourness from the lime juice, and savor from the fish sauce, really creates a unique flavor profile for this simple dish. The vibrant flavors and fresh ingredients make this dish perfect for the spring.”
4 cloves garlic
2 bird’s eye chilis (can adjust depending on heat preference)
1 Tbsp palm sugar (can subtitute brown sugar)
1 Tbsp fish sauce
1 Tbsp lime juice
3 cherry tomatoes, halved
10 g long beans
2 1/2 c steamed corn kernels
1. In a mortar, pound garlic cloves and chilis together to form a smooth paste, then add palm sugar, fish sauce, and lime juice, and pound until combined.
2. Add cherry tomatoes and long beans to the mortar and light crush them with the sauce.
3. Add corn kernels and stir to combine.