Serves 4
Larb (or laab or laap) is a refreshing Thai-Lao salad, typically made with ground chicken, beef, lamb or pork with lots of assertive fresh herbs and lime juice. I use white fish here, but raw (called “green”) shrimp can be substituted in part or wholly. A key ingredient is the Thai toasted-rice powder, which is available at Asian markets, though it’s easy to make your own with the following recipe. Don’t skip it.
1 1/2 pounds (680 g) firm white fish fillets, such as halibut, haddock, striped bass, snapper, or rockfish, preferably skin on
Fine sea salt and freshly ground black pepper
1 tablespoon canola oil, plus more as needed
1 tablespoon fish sauce
1 teaspoon sugar
1 small red onion or 1 large shallot, thinly sliced (about 1/2 cup)
1 teaspoon crushed red pepper flakes
1/2 cup (20 g) loosely packed fresh cilantro leaves
1/4 cup (13 g) fresh mint leaves, torn if large, plus more for serving
2 green onions, thinly sliced, including green parts
3 tablespoons fresh lime juice (from about 2 limes), plus more as needed
2 tablespoons toasted-rice powder, store-bought or homemade (page 000)
Butter lettuce leaves
Sticky rice (page 000), for serving
1 cup seeded and thinly sliced cucumber
Chopped dry-roasted peanuts, for garnish
Spicy dipping sauce (page 000), optional
Pat the fish dry with paper towels and season on both sides with salt and pepper. Heat a large nonstick skillet over medium-high heat. When the pan is hot, add the oil. Working in batches, if necessary, cook the fillets skin-side down until nicely browned on the bottom then flip and cook until just done. Time will vary depending on the thickness of the fish. Add additional oil if needed for a second batch.
Transfer the fish to a cutting board. Remove the skin if desired, then break the fish into bite-size chunks. Transfer to a serving bowl and gently stir in the fish sauce and sugar.
Add the red onion and crushed red pepper to the fish and stir gently. Add the cilantro, mint, green onions, and lime juice and stir just to combine. Sprinkle with the toasted rice powder and season to your taste with more fish sauce, sugar, and lime juice.
To serve, fill lettuce leaves with some of the sticky rice, fish larb, and cucumber. Garnish with peanuts and serve with dipping sauce if desired.
John Ash
HIOC Book