Seafood Larb with Bamboo Broth

Need

• The Roasted Rice

• 1 lemongrass, white part only, finely chopped
• 4 makrut (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 makrut (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 limes juice only

• The Dressing

• 3 Tablespoons fish sauce
• 3 limes juice only
• 1/2 Teaspoon chilli powder

• The Salad

• 2 shallot sliced into thin wedges
• 3 spring onions, sliced finely
• 5 makrut (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!