Sashimi Laab: raw salmon with some beautiful accompaniments… stunning
Salmon Sashimi Laab? Yes, folks you heard me correctly. This idea came from my great mate Richard, whose 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.
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 into 1″ pieces;
- Peel off some cleaned lettuce leaves; and
- Slice some pitta bread.
Here comes the plating of the Sashimi Laab;
- Lay down the lettuce leaves;
- Arrange the beans, bread, and some spare lime wedges for seasoning and dipping;
- Use a slotted spoon to remove excess gravy spoon over the sashimi laab onto the lettuce leaves; and
- Sprinkle over some of the toasted and crushed rice on the top.
