Larb pla ceviche, Thai-style
“Thai ceviche is a celebration of raw, marinated fish with spices and herbs chosen to balance the flavours, and lime juice to enhance the sour taste of the fish,” says chef Anne Pen Lee, from Split Apple Retreat, Kaiteriteri, Nelson.
SERVES 2
NGREDIENTS
300g white fish or snapper fillet (see note)80ml lime juice1 tsp sea salt1 tsp chilli flakes2 red shallots, thinly sliced crossways1 Tbsp soy sauceJuice of 1 lemon1 spring onion, thinly sliced1 lemongrass stalk, white part only, very thinly sliced¼ cup coriander leaves, chopped, plus extra to serve
TOASTED RICE POWDER
70g uncooked glutinous rice2 makrut lime leaves1 lemongrass stalk, white part only, thinly sliced
1 Cut fish into 1.5cm cubes and place in a bowl. Drizzle over lime juice and sprinkle with salt.…
