Name: Seafood Larb
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 2 tablespoons toasted rice powder, store-bought or homemade; Butter lettuce leaves, for serving; 1 pound (455 g) firm white fish fillets, such as halibut, haddock, striped bass, snapper, or rockfish, preferably skin on; Chopped roasted peanuts, for serving; 12 torn fresh mint leaves, plus more for serving; Sticky rice or glutinous rice, for serving (optional); Lime wedges, for serving; 1 tablespoon canola oil, plus more as needed; ⅓ cup (40 g) finely slivered red onions or shallots; 1 teaspoon hot chile powder, preferably Thai or Lao, or red chile flakes; 2 tablespoons fish sauce; 2 tablespoons thinly sliced green onions, including green parts; Fine sea salt and freshly ground pepper; 3 tablespoons torn fresh cilantro leaves; 3 tablespoons freshly squeezed lime juice; Cucumber spears, for serving; 2 teaspoons sugar

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Larb (or laab or laap) is a refreshing Thai-Lao salad, typically made with ground chicken, beef, lamb or pork with lots of assertive fresh herbs and lime juice. I use white fish here, but raw (called “green”) shrimp can be substituted in part or wholly. A key ingredient is the Thai toasted rice powder, which is available at well-stocked markets or online. But it’s easy to make your own with the recipe. Don’t skip it.