Bryant Ng reinterprets the spicy Thai meat salad called larb with raw sushi-grade salmon. The result is light, bright and fiery, with heat from two kinds of chile: dried red and fresh Thai.
Ingredients
- 1 tablespoon fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar or light brown sugar
- 1 cilantro stem, chopped, plus 1 tablespoon finely chopped cilantro leaves
- 1/2 teaspoon soy sauce
- 1/2 small garlic clove
- 1/2 small thai chile
- 1 small dried red chile (such as chile de árbol), halved lengthwise, seeded, and minced
- 1/4 pound green beans, trimmed
- 1/2 cup shredded green cabbage
- kosher salt
- 3/4 pound skinless sushi-quality salmon fillet, cut into 1/4-inch dice
- 1 small shallot, minced
- 1 scallion, white and light green parts only, thinly sliced
- 1 tablespoon finely chopped mint
- 1 tablespoon roasted rice powder (optional)
Instruction
- In a blender, combine the lime juice with the fish sauce, sugar, cilantro stem, soy sauce, garlic, Thai chile and half of the dried red chile. Puree until the dressing is smooth.
- In a medium pot of salted boiling water, blanch the green beans until crisp-tender, about 4 minutes. Drain and cool under running water; pat dry. Thinly slice the beans on the diagonal. In a medium bowl, toss the sliced beans with the cabbage and 1 teaspoon of the dressing; season with salt.
- In another medium bowl, toss the salmon with the shallot, scallion, cilantro leaves, mint, rice powder, and the remaining dried red chile. Stir in the remaining dressing and season with salt. Spoon the salmon tartare onto plates and serve the green beans and cabbage alongside.
