We've used kingfish, but any fresh sashimi-grade fish will work for this dish. We serve jasmine rice here, but it also goes well with sticky rice, which is all the better for scooping up the salad.
- 15 gm sticky rice
- 300 gm sashimi-grade kingfish, thinly sliced
- 2 cups (loosely packed) each mint, coriander, Thai basil and Vietnamese mint, coarsely torn
- 2 golden shallots, thinly sliced
- 1 spring onion, thinly sliced
Hot and sour dressing
- 75 ml lime juice (about 4 juicy limes)
- 30 gm light palm sugar, crushed
- 4 small green chillies, or to taste, thinly sliced
- 1 tbsp fish sauce
- 1 tsp roasted chilli flakes (see note)
- 1Heat sticky rice in a frying pan over medium heat and cook, stirring occasionally, until golden (10 minutes; take care it doesn’t burn) Transfer to a mortar to cool, then crush to a fine powder consistency with a pestle and set aside.
- 2For hot and sour dressing, mix ingredients in a bowl to combine and set aside.
- 3Toss kingfish, herbs, shallot and spring onion in a bowl to combine. Drizzle dressing over, toss to coat, scatter rice powder over to taste and serve with steamed rice and chillies.
Note Roasted chilli flakes are available from Asian grocers.