“Adapted from 3 Nagas, Luang Prabang, Laos”
READY IN:
2hrs 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 ounces skinless boneless red snapper (minced) or 12 ounces yellowtail red snapper (minced) or 12 ounces other white-fleshed fish (minced)
  • 2 tablespoons fresh lime juice, more as needed
  • 1 tablespoon fish sauce, more as needed
  • 1 tablespoon toasted rice powder (available in Asian food markets) or 1 tablespoon uncooked sticky rice (toasted and ground to a powder)
  • 34 cup green beans, thinly sliced crosswise
  • 1 red chili, thinly sliced
  • 2 tablespoons finely chopped lemongrass
  • 2 garlic cloves, peeled and thinly sliced
  • 12 teaspoon minced garlic
  • 8 stems cilantro, half the leaves chopped and half left whole
  • 8 stems mint, half the leaves chopped and half left whole
  • 1 scallion, green tops only, sliced
  • sliced cucumber, watercress, and additional cilantro, mint and green beans, for serving

Directions

  1. In a small bowl, combine fish, lime juice and fish sauce. Mix well. Cover and refrigerate for 2 hours.
  2. If necessary, drain fish. In a mixing bowl, combine fish mixture, rice powder, sliced green beans, chili, lemon grass, sliced garlic, minced garlic, cilantro, mint and scallion. Toss to mix well.
  3. To serve, place fish salad in a serving bowl. Serve with cucumber, watercress and additional cilantro, mint and green beans offered separately.

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