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Thai-style Fish Salad

Thai-style Fish Salad

PLA LARB

Pla in Thai means fish. Larb is the Thai Isan word for salad. This is my version for a unique and refreshing Thai style fish salad.

 

Ingredients:

1kg – 1.5kg Whole snapper or similar fish (Use fillets if you like too.)

Vegetable, peanut or rice bran oil for shallow fry

Corn flour for dusting

½ Red onion, thinly sliced

4 Cherry tomatoes, cut in half

½ Red long chilli, thinly sliced

1 Teaspoon roasted ground dried chilli

¼ Cup of coriander leaves

2 Spring onions, thinly sliced

6 Mint leaves, sliced

½ Red apple, grated or thinly sliced

½ Kaffir lime leaf, very thinly sliced (optional)

2cm Lemon grass, the inside white part, thinly sliced (optional)

4 Tablespoons of fish sauce

Juice of one lime

½ Lebanese cucumber sliced into wedges and a lime wedge for garnish

pla larb ingredients gold coast

Method:

Wash the fish and pat dry. Fillet each side of the fish, cutting as close as you can to the bone, then cut each fillet into one-inch size cubes. Reserve the fish frame if you wish to fry it and use in the final serving. Coat fish cubes in corn flour. Coat the fish frame in corn flour if you are using it.

Pour ¼ to ½ inch of oil into a large heavy skillet or wok and place it over medium to high heat on the stove. Allow the oil to warm up for one to two minutes. Place ½ of the fish cubes in the skillet. Turning several times throughout the cooking process, cook for around 5 minutes or until golden brown. Remove the fish and place it on a plate with paper towels, which will help drain the excess oil. Repeat the process with the remaining fish cubes. If using the frame, place that in the skillet and cook in the same way, then transfer to drain upon paper towel.

In a large bowl add the sliced red onion, cherry tomatoes, coriander leaves, spring onions, grated apple, mint, fresh chilli and ground chilli. If you have lemongrass and kaffir lime leaf, add them too. Gently mix all together. Add the fried fish cubes to this salad. Combine fish sauce and lime juice and mix into the fish salad.

If using the fish frame, position it how you like it a large plate or wooden board and neatly place the fish salad within the frame. Alternatively, place the fish salad on your special plate. Finally, add the cucumber and lime wedge to the side, and serve immediately with steamed jasmine rice.

 

 

By Woody Zen

 

 

(May-Aug2017)

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