Larb Pla | Thai Fish Salad with Herbs

Divide the jasmine rice: Place about 30 g of rice into a dry skillet without fat and toast over medium heat, stirring constantly, for 6–8 minutes until golden brown and smelling nutty. Then grind in a mortar or mini food processor into a coarse rice powder (Khao Khua). Steam the remaining jasmine rice (130 g) in lightly salted water according to the package instructions until cooked and keep warm.

Peel the shallots and slice them into thin half-rings. Wash the spring onions and slice into thin rings. Wash the fresh mint and coriander, shake dry, and roughly tear or chop them. Deseed the chilli pepper and dice finely. Rinse the limes with hot water and squeeze out the juice. Wash the cucumber and cut into bite-sized slices.

Pat the cod fillet dry and cut into bite-sized cubes or chop roughly. Heat the vegetable oil in a pan and gently fry the fish over medium heat for 3–4 minutes until cooked through but still nice and juicy. While doing so, gently break it into coarse flakes with a spatula.