Back
Crispy Fish Larb
Recipe by Gary Mehigan
Gary’s delicious Crispy Fish recipe is simple to cook, with fresh produce and a hidden minty surprise.
- Steps
- Ingredients
Steps
- For the Salad, strip the outer leaves off the banana blossom. Pull the florets from the blossom and remove the black inner stamen from each floret. Finely shred the large banana blossom. Place blossom and florets into a bowl of acidulated water and set aside.
- For the Dressing, combine the lime juice and sugar in a small bowl and stir until sugar dissolves. Add the chili, ginger and fish sauce and stir to combine. Set aside until required.
- For the Salad, place roasted rice in a large mortar and pestle and grind to a coarse powder. Remove two thirds of the rice and set aside.
- Add a small handful each of snake beans, green mango, shrimp, the kaffir lime leaves and 3 tablespoons of dressing to the mortar and bruise ingredients. Transfer contents of the mortar into a medium bowl, add sliced palm heart, toss through and set aside.
- For the Crispy Fish, fill a deep fryer with peanut oil and warm the oil to 180°
- Combine the fish, soy sauce, ginger and fish sauce in a shallow bowl and gently toss to coat.
- Combine the tapioca and rice flour in a bowl and mix. Dredge the marinated fish through the flour to coat well. Gently drop coated fish into the hot oil and fry for 2-3 minutes or until golden, moving occasionally to prevent the slices from sticking together. Remove fish from the oil and drain well on a paper towel lined plate. Season the fish with salt.
- For the Salad, tear the pomelo segments into bite size pieces and add to the bowl of bruised ingredients. Add the remaining green mango, remaining banana blossom and florets, remaining shrimp, bean sprouts, peanuts, reserved roasted rice, herbs and dressing. Gently toss the salad to coat in dressing.
- Add fried shallots, garlic and toasted sesame seeds to the salad and toss through.
- Place 3 betel leaves in the base of each serving bowl. Layer salad, fish and remaining betel leaves in each bowl in a big mound. Top salad with extra fried shallots and garlic. Serve each dish with a lime cheek.
