Sashimi Laab

Sashimi Laab

Sashimi Laab? Yes folks you heard me correctly. This idea came from my great mate Richard, who’s Thai wife, Yui, is apparently a dab hand at this dish. So today for my wife’s lunch I thought I would have a crack using my recipe for laab gai and using sashimi, not the usual chicken/pork mince.

Sashimi Laab

I tell you what, I think that looks bloody brilliant

This really is a very simple dish to make, and the outcome received rapturous applause so I think I’ll be doing this again. Nothing to cook for this recipe apart from the toasting of the rice. Are you ready for Sashimi Laab, if you are then I will begin.

In a mixing bowl add the following ingredients;

  • 2 teaspoons of finely chopped garlic;
  • The juice of 5 limes;
  • 2 tablespoons of fish sauce;
  • A handful of chopped mint;
  • A handful of chopped coriander;
  • 2″ of finely chopped green tops of Spring onions;
  • 2-3 teaspoons of smoked paprika;
  • 2 packs of sashimi grade salmon or tuna – get chopping on this to make it in to a mince consistency; and
  • 1 finely chopped red onion.

Give that a good stir and let it sit for a bit to allow the flavours to penetrate the fish. Believe it or not you are virtually finished, that is my Sashimi Laab. OK, OK one or two more things;

  • Dry pan roast some white rice until nicely browned. Pop that in your pestle and mortar and bash to crunchy little bits;
  • Cut up some long beans in to 1″ pieces;
  • Peel off some cleaned lettuce leaves; and
  • Slice some pitta bread.

Here comes plating of the Sashimi Laab;

  1. Lay down the lettuce leaves;
  2. Arrange the beans, bread and some spare lime wedges for seasoning and dipping;
  3. Using a slotted spoon to remove excess gravy spoon over the sashimi laab on to the lettuce leaves; and
  4. Sprinkle over some of the toasted and crushed rice on the top.

There you go guys. Simple. Healthy. Delicious. Stunning looking. This is a cracker. Sashimi Laab. Rich, Mary loved it mate and I do hope you to too – ENJOY!!!

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