Burmese-style Fish Salad

Description
This flavorful and spicy salad can also be served as a light snack.

Ingredients

 * 1 pound, filleted
 * 1/2 teaspoon salt
 * pinch of turmeric
 * 1 large Onion, sliced
 * 1 bulb lemon grass OR 1 bunch coriander leaves
 * 1 tablespoon cooked oil
 * 1 teaspoon roasted chili powder
 * 2 teaspoons (or to taste) sauce
 * 4 tablespoons fried onions
 * 1 or 2 limes
 * 1 heaping tablespoon fried garlic

Directions
Chop. Pound or put through electric blender. Add salt and turmeric while pounding/blenderizing until cohesive lump is formed. Remove any bones. Boil lump in water. is done when it rises. Remove from water. Slice and make 1/4-inch strips. Soak onions in water. Slice lemon grass finely. Put sliced lemon grass in water, taking care to separate the rings from each other. You may also use finely chopped coriander leaves in place of lemon grass. Right before serving, put the, Onion, lemon grass (or coriander), cooked oil, roasted chili powder, sauce and fried onions in a bowl. Squeeze lime and mix well. Add salt according to desired taste. Serves 4 people.