I ate this (obviously) when we made it. And as I edit this recipe, and the picture, I am totally going to have to make it this weekend. It is SO good. My mouth is watering as I write. It's a tough job being a recipe developer. You cook, photograph, edit, look at, talk about food all day. Thus my cuddliness!
We used a pickled bamboo shoot available in jars from Asian grocers, however, they do smell very funky (umami) but oh my, the end result is pretty awesome! We did decide though, that if you want to go simple, just use the tinned version from your local supermarket. Given that I am talking to my foodie tribe though, I think it is worth the funk!
This is a two-fer. You get the broth and the salad and as for the roasted rice!! Oh wow. I am using it on loads of stuff. You will no doubt see it show up elsewhere on here. Enjoy your little trip down holiday memory lane!
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Need
-
The Roasted Rice
- 1 lemongrass, white part only, finely chopped
- 4 kaffir lime leaves leaves, finely sliced
- 1/2 Cup dry rice, rinsed well
-
Larb Broth
- 1 red chilli halved
- 2 lemongrass stalks, white part only
- 1 Piece fresh coriander or cilantro root
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 700 Grams liquid chicken stock
- 1 Pinch pink salt flakes BUY
- 4 kaffir lime leaves leaves, sliced finely
- 300 Grams snapper or other white fish fillet, cubed
- 50 Grams bamboo shoots (drained from a jar)
- 2 shallot sliced
- 3 Tablespoons fish sauce
- 1 lime juice only
-
The Dressing
- 3 Tablespoons fish sauce
- 3 lime juice only
- 1/2 Teaspoon chilli powder
-
The Salad
- 2 shallot sliced into thin wedges
- 3 spring onions, sliced finely
- 5 kaffir lime leaves leaves, sliced thinly
- 2 lemongrass, white part only, julienned.
- 1/2 purple cabbage, sliced thinly
- 1 cloves garlic sliced thinly
- 1 Handful fresh mint leaves
- 1 Handful fresh coriander or cilantro leaves
- 4 Tablespoons crispy fried shallots
Do
- 1
To make the roasted rice, heat a pan over medium heat. Dry roast the lemongrass, kaffir lime leaves and rice for 10-15 minutes, stirring occasionally until golden. Cool. Set aside. When completely cool, place into the Thermomix bowl and mill 10 sec/speed 10. Remove and keep in an airtight container. This is wonderful on its own as a crunchy little sprinkle for salads.
- 2
To make the broth place chilli, lemongrass, coriander root and EVOO into the Thermomix bowl and chop 10 sec/speed 7. Sauté 5 min/Varoma/speed 1. Add stock, salt and lime leaf and cook 15 min/Varoma/speed 1.5.
- 3
Place snapper into the hot broth and leave for 2 minutes to lightly poach. Set aside cooked snapper, keeping the broth in the Thermomix bowl.
- 4
Add bamboo shoots, shallots, fish sauce and lime juice to the broth. Cook 10 min/100°C/Reverse/speed 1. Set aside and keep hot until ready to serve.
- 5
To make the dressing, in a small bowl combine fish sauce, lime juice and chilli powder. Stir to combine.
- 6
To assemble the salad, combine all salad ingredients with the snapper onto a serving platter, pour the dressing over and top with roasted rice powder.
- 7
You now have a lovely broth and salad to serve together. Make sure you garnish with plenty of chilli, and herbs and the crispy fried shallots. And don't forget the lime wedges!
