29min 4 ppl
Larb Pla (Spicy Fish Salad)
28 minutes
4 people
Medium31–60 min or 7–12 steps
28 min · 7 steps
Medium: 31–60 min or 7–12 steps
240 kcalper person
Protein 27g
Carbs 10g
Fats 8g
About this dish
Finely chopped white fish, cooked just until opaque, tossed the same way as larb moo — lime, fish sauce, toasted rice powder and fresh herbs.
Allergy Info
Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Shallotsthinly sliced4
- Spring onionsthinly sliced2
- Coriandersmall bunch, roughly chopped1
- Mint leavessmall bunch, leaves picked1
- Lime juice2 tbsp
Fish & Seafood
- Firm white fish fillets (cod or haddock)finely chopped400 g
Dried Goods
- Jasmine ricefor toasted rice powder2 tbsp
- Palm sugar1 tsp
Spices & Seasonings
- Chilli flakes1 tsp
Oils & Condiments
- Vegetable Oil1 tbsp
- Fish sauce2 tbsp
Utensils
- Mortar and pestle
- Large frying pan
- Chopping board
- Sharp knife
- Meat thermometer
Method
1
Toast the jasmine rice in a dry frying pan over medium heat for 4 minutes, stirring constantly, until deep golden, then grind to a coarse powder with a mortar and pestle.
Approx. 5 minutes
2
Thinly slice the shallots and spring onions, roughly chop the coriander and pick the mint leaves.
Approx. 6 minutes
3
Finely chop the fish fillets into small pieces.
Approx. 5 minutes
4
Heat the vegetable oil in a large frying pan over medium-high heat, add the chopped fish and stir-fry for 5 minutes, breaking it up gently, until opaque and it reaches 63°C on a meat thermometer.
Approx. 5 minutes
5
Remove the pan from the heat and stir the fish sauce, lime juice, chilli flakes and palm sugar through the hot fish.
Approx. 3 minutes
6
Fold in the toasted rice powder, shallots and spring onions.
Approx. 2 minutes
7
Scatter over the coriander and mint and serve while still warm.
Approx. 2 minutes
