Spicy Fish Larb
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Spicy Fish Larb
Recipe By Courtney Roulston
Ingredients
2 tbsp Squeaky Gate extra virgin olive oil
400 g skinless snapper fillets (can also use flathead or barramundi)
2/3 cup rice flour
sea salt to taste
2 large eschalot, sliced (can use red onion if you can`t find)
2 long red chilli, sliced into thin strips
½ bunch mint, leaves picked
½ bunch coriander
¼ cup roasted cashews, roughly chopped
baby gem lettuce leaves to serve
Dressing
1 tbsp brown sugar
2 tbsp fish sauce
juice of 1 lime, plus extra wedges to serve
1 long red chilli, finely chopped
1 small birds eye chilli, finely chopped
Method
Heat a frying pan over a medium-high heat. Season the fish with salt and dust the fish all over in the flour. Shake off any excess flour and cook the fish for 2 - 3 minutes each side, or until crispy on the outside and cooked through. Remove the fish from the pan and allow to cool slightly for 3 minutes before roughly breaking into large flakes.
Make the dressing by placing the brown sugar and fish sauce into a small mixing bowl and use the back of a spoon to dissolve the sugar. Add in the lime juice, long chilli and birds eye chilli and mix well. Taste for balance and set aside.
Place the eschalot, red chilli, mint and coriander, flaked fish and a few spoonfuls of the dressing into a large mixing bowl and gently toss to combine. Place the mixture onto a serving platter.
Place the remaining dressing into a small dipping bowl. Garnish the salad with crushed cashews and serve with crisp lettuce leaves, extra herbs and lime wedges on the side.
