Bangkok Knee-Deep
Based on:
TypeSalad
Serves4 people
DateSeptember 28, 2026
Cucumber water and egg boats: a nod to Bangkok’s flooded floating market.
A warm Thai salad with steamed fish and vegetables, where long cucumber strips ripple like 'water' across the dish. Halved boiled eggs float as improvised boats, just like the market vendors in Bangkok's knee-deep floodwaters.
Ingredients
- 2 cucumbers
- 200 g steamed white fish (cod or tilapia)
- 1 red bell pepper
- 1 large carrot
- 100 g bean sprouts
- 4 eggs
- 1 spring onion
- 1 lime
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- handful coriander
- optional: 1 red chili
Method
- Boil the eggs for 8 minutes, cool under cold water and peel.
- Slice the cucumbers into long ribbons with a cheese slicer or peeler.
- Steam or poach the fish for 8 minutes, let cool and flake into large pieces.
- Cut the bell pepper and carrot into thin strips.
- Slice the spring onion diagonally.
- Mix a dressing of lime juice, fish sauce, soy sauce and sesame oil.
- Toss carrot, pepper, bean sprouts and spring onion with the dressing.
- Arrange the cucumber ribbons in wavy lines on a large platter as 'water'.
- Scatter the vegetable salad in between, lay the fish pieces partly on top.
- Halve the eggs and place them as small boats among the cucumber ribbons.
- Sprinkle with coriander, sesame seeds and optionally red chili.
Serving notes
- Serve warm or at room temperature for comfort.
- Make sure the egg boats are clearly visible among the 'water'.
- Serve with bread or rice for extra substance.