Ever since my trip to Bogor in 2019 for an Asian-Pacific golf tournament, I make this recipe nearly every time I cook salmon. It is a perfect mix of sweetness, acidity, and spice, and goes amazingly well with rice.
Ingredients: (all from taste when I had it multiple meals in Bogor)
plum tomatoes
basil
fresh chili and bird eye chili
shallots
garlic
parsley
salmon
lime
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