• Heleri Rande

Isaan Style Fish Laab with Andy Oliver

Recipe (serves 2, or more if part of a shared Thai meal) 

2 portions of fish salmon, cod, seabass etc 1/2 bunch spring onions, sliced 1 handful of picked mint leaves, torn  fish sauce pinch of white sugar salt 2 limes roasted rice powder - see below  roasted chilli powder - see below To serve: raw vegetables e.g lettuce leaves, radishes, cucumber rice - ideally sticky rice, but could be jasmine Method: Gently poach the fish in lightly salted water, with the spring onion trimmings until just cooked (if salmon or trout, cook slightly pink), strain and reserve the liquid, pick the meat from the fish, discard the skin.  Warm 5 tablespoons of the fish stock in a pan, add a pinch of salt and 2 pinches of white sugar, add the fish, sliced spring onions, followed by 2 tablespoons of fish sauce, a large pinch of chilli powder. Cook for 20 seconds, turn the heat off, squeeze in the juice of 1.5 limes,  and add half the mint leaves a pinch of roasted rice powder.  Mix and serve, garnish with the rest of the mint leaves, a generous shower of rice powder, and some more chilli powder if desired.  Serve with rice, and raw crunch vegetables on the side.  For the chilli powder:  dry toast medium a large handful hot dry red chillies in a pan slowly until darkened and even slightly blackened in places, grind to a coarse powder in a pestle and mortar or spice grinder.  Keeps for a year in the freezer.  For the roasted rice powder:  dry toast raw sticky (if you dont have sticky rice, use jasmine or basmati) on a low heat until nut brown, grind to a fine powder in a pestle and mortar or spice / coffee grinder.   Keeps for a year in the freezer. 

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