Salmon Crudo, Lemongrass, Grape Tomatoes, Mint, Chile, Celery, Cilantro, Bronze Fennel, Toasted Rice Powder
Chef Thai Changthong of Thai-Kun | Austin
Yield: 6 servings
Adapted by StarChefs | MONTH YEAR
INGREDIENTS
For the Lemongrass Nam Chim:
Yield: 1 quart
295 grams fish sauce
170 grams lime juice
125 grams white vinegar
130 grams palm sugar
10 grams salt
62 grams thinly sliced Thai chile
70 grams minced garlic
67 grams thinly sliced lemongrass
25 grams minced cilantro stem
10 grams minced mint
Larb:
12 ounces medium diced Scottish salmon
3 ounces small diced celery ribs and leaves
2 ounces thinly slice red onion
4 ounces pomelo segments, cut into thirds
3 ounces grape tomatoes, halved
6 makurt lime leaves, thinly sliced
1 tablespoon roasted rice powder
1 tablespoon gold tobiko
Mint leaves
1 tablespoon minced cilantro stem
To Assemble and Serve:
Toasted rice powder
Mint leaves
Bronze fennel fronds
METHOD
For the Lemongrass Nam Chim:
In a medium saucepan over low heat, combine fish sauce, lime juice, vinegar, palm sugar, and salt. With a gloved hand, massage palm sugar until dissolved. Add remaining ingredients and massage lightly to release aromatics.
For the Larb:
In a mixing bowl, combine salmon, celery, onion, pomelo, and tomatoes. Gently dress mixture with 6 tablespoons Lemongrass Nam Chim; marinate 1 minute. Add sliced lime leaves, rice powder, tobiko, mint, and minced cilantro stem; gently toss.
To Assemble and Serve:
Divide Larb evenly among 6 ice cold ceramic bowls. Garnish with rice powder, mint, and fennel fronds.
