Tilapia Larb (Tilapia Salad)

I love Thai food and Larb is one of my favorite Thai salads. My dad used to make beef or chicken Larb for us often. Although Larb is usually made from ground meat, I tried making it with fish and really enjoyed eating it. It is quick & easy to prepare and healthy & tasty as well. The ingredients used here are similar to the Thai Grilled Beef Salad I’ve previously posted but this one comes together much faster.

Tilapia Larb (Tilapia Salad)

Serves: 2
Preparation Time: 15 – 20 minutes
Cooking Time: 10 minutes

Ingredients:
8 ounces skinless Tilapia fillet
3/4 cup red onion – thinly sliced
1/2 cup green onion – thinly sliced (about 2 green onions)
1/2 cup cilantro – roughly chopped
1/2 cup mint leaves– roughly chopped
2 teaspoons uncooked sweet rice/glutinous rice – toasted on skillet until fragrant and lightly browned; and ground to a coarse powder
2 teaspoons crushed chili pepper - lightly toasted on skillet till fragrant (adjust to taste)
1 lime – extract juice (adjust to taste)
1 1/2 tablespoons fish sauce (adjust to taste)
Black pepper to taste (optional)
Oil spray

Directions:

1. Have all ingredients ready before cooking the fish.
2. Heat a skillet over medium heat with oil spray. Once hot, add fish fillets and pan fry for few minutes per side until flaky and cooked through.
3. Smash it lightly using a fork to break into big chunks. Season it with some black pepper, if desired.
4. If you do not like raw onion taste, add the onion and cook for further minute, stirring gently. If not, turn off the heat and remove from heat. Add all the remaining ingredients and adjust according to taste.
5. Serve hot with steam rice and fresh vegetables such as cabbage and cucumber pieces.

Note: I usually make toasted sweet rice and toasted crushed chili pepper in larger quantities (about 1/2 cup or so) and store it in airtight containers for future use.

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