29min 4 ppl
Nam Tok Pla (Grilled Fish Salad)
29 minutes
4 people
Medium31–60 min or 7–12 steps
29 min · 7 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 30g
Carbs 8g
Fats 9g
About this dish
Char-grilled white fish, rested and flaked, tossed warm with toasted rice powder, lime, fish sauce and a fistful of mint and coriander.
Allergy Info
Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Shallotsthinly sliced3
- Spring onionsthinly sliced2
- Coriandersmall bunch, roughly chopped1
- Mint leavessmall bunch, leaves picked1
- Lime juice2 tbsp
- Cucumbersliced, to serve1
Fish & Seafood
- Firm white fish fillets (cod or haddock)skin-on500 g
Dried Goods
- Jasmine ricefor toasted rice powder2 tbsp
Spices & Seasonings
- Chilli flakes1 tsp
Oils & Condiments
- Fish sauce2 tbsp
Utensils
- Griddle pan
- Mortar and pestle
- Chopping board
- Sharp knife
- Mixing bowl
- Meat thermometer
- Tongs
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, pick the mint leaves and slice the cucumber.
Approx. 7 minutes
3
Heat a griddle pan over high heat and grill the fish fillets for 4 minutes per side, until charred at the edges, opaque throughout and reaching 63°C on a meat thermometer.
Approx. 8 minutes
4
Rest the fish for 2 minutes, then flake into bite-sized pieces.
Approx. 2 minutes
5
Toss the warm fish with the fish sauce, lime juice and chilli flakes in a mixing bowl.
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 with the sliced cucumber.
Approx. 2 minutes
