Photograph of the finished Larb pla

Thailand · Gỏi cá băm kiểu Isan Larb pla

Larb pla

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Snakehead fish Snakehead fish 3.1 lb
  • Photograph of Sticky rice Sticky rice 3.5 oz
  • Photograph of Fish sauce Fish sauce ½ cup
  • Photograph of Lime Lime 8
  • Photograph of Dried chillies Dried chillies 1.7 oz
  • Photograph of Shallots Shallots 2
  • Photograph of Spring onion Spring onion 4.9 oz
  • Photograph of Sawtooth coriander Sawtooth coriander 3.5 oz
  • Photograph of Mint leaves Mint leaves 3.5 oz
  • Photograph of Cabbage Cabbage 14.1 oz

Method

  1. 1 Roast glutinous rice in a dry pan for 6 minutes until the grains turn a deep golden color, then grind it into a coarse powder.
  2. 2 Roast dried chilies and then grind them into a fragrant, smoky chili powder.
  3. 3 Steam the snakehead fish for 12 minutes, then remove the flesh and coarsely chop it with a knife.
  4. 4 Mix the fish with fish sauce, lime juice, chili powder, and sliced red onion while the fish is still warm.
  5. 5 Mix while the fish is still warm so it absorbs all the dressing; if the fish cools down, the salad will be bland and water will settle at the bottom.
  6. 6 Sprinkle with roasted rice flour, scallions, sawtooth coriander, and mint, then serve with cabbage and fresh vegetables.
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