Laab Tod Pla

Ingredients for 4 servings:

• 500 g fish fillet(s) (e.g. perch or mackerel)
• 1 egg yolk
• 1 tbsp shallot(s), finely chopped
• 2 kaffir lime leaves, cut into very fine strips
• 2 spring onions, finely sliced
• 2 tbsp rice, toasted (Khao Kua)
• 2 tsp chili flakes
• 60 ml lime juice
• 60 ml fish sauce
• 1 tbsp sugar
• tbsp flour
• some oil for frying
• Mint, for garnish
• chili flakes
• Lime peel, grated
• Rice, toasted

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Spicy and sour fried fish salad from Isan, Thailand

Blend the fish and egg yolk in a blender until a fine paste forms. Add the lime juice, fish sauce, and sugar and blend thoroughly again. Transfer to a bowl. Add the shallots, kaffir lime leaves, spring onion, chili flakes, and toasted rice. Mix thoroughly and form the mixture into oval balls. Coat the balls in flour. Deep-fry in hot oil over medium heat until golden brown. Place on kitchen paper to drain the oil, then transfer to a platter and sprinkle with chili flakes, toasted rice, and lime zest. Serve with white cabbage, Chinese cabbage, cucumber slices, snake beans, and basil leaves.