Back to 4 servings 1 lb white fish fillets (tilapia, cod or catfish), skin and bones removed, chopped very finely or sliced 1 stalk lemongrass, white part only, finely minced 1 bunch green onions, finely sliced 1 clove garlic, minced 2 tablespoons shallots, thinly sliced 0.25 cup fresh lime juice, from about 2 limes 2 tablespoons fish sauce 1 teaspoon sea salt, adjust to taste 2 red Thai chilies, seeds removed for less heat, finely sliced 0.5 cup sweet Thai basil, whole leaves or coarsely chopped 0.5 cup cilantro, coarsely chopped 1 cup fresh mint leaves, whole or coarsely chopped 2 tablespoons glutinous (sticky) rice, toasted and ground to a coarse powder 1 tablespoon neutral oil
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1 Step 1: Toast the glutinous rice in a dry pan over medium heat, shaking often, for 8 to 10 minutes until deep golden and fragrant. Cool, then grind to a coarse powder in a mortar or spice grinder.2 Step 2: Heat the oil in a pan over medium-high heat. Add the fish with a pinch of the salt and cook, stirring, for 4 to 5 minutes until opaque and just cooked through, adding a splash of water if it sticks. Let cool.3 Step 3: In a large bowl, combine the lemongrass, garlic, shallots, green onions, lime juice, fish sauce, remaining salt and chilies. Let sit a few minutes so the flavors meld.4 Step 4: Add the cooled fish to the dressing and toss gently so it stays in pieces. Taste and adjust with more fish sauce for saltiness or lime for sourness.5 Step 5: Fold in the basil, cilantro and mint, then sprinkle with the toasted rice powder just before serving.6 Step 6: Serve right away at room temperature with sticky rice and lettuce or raw vegetables. Do not hold the salad, as it turns soggy and loses its brightness.getsaucepan.com/r/02b0731e-da8d-537c-8b94-6819b6d6ee27
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