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Catfish Larb [Split from Greater Asia board]

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Catfish Larb [Split from Greater Asia board]

ThaiNut | Jan 21, 2008 03:00 AM

[Split from: http://www.chowhound.com/topics/480087 - The Chowhound Team]

Here's a catfish larb recipe that I adapted from a different type of larb recipe.

Catfish Laab

minced and roasted lemon grass 1 Tbspn
galangal, roasted and then minced 1 tsp
roasted and chopped garlic 2 cloves
spring onion, chopped 1

catfish fillets, fried and then cut 2 cups
hot peppers, seeded and minced 1-2
ground dry-fried rice 1 Tbspn
fresh shallots, chopped 2 Tbspn
fresh mint leaves, chopped 10-12
celery, chopped 1/4 cup
fresh cilantro 1/4 cup
fried garlic 1 tsp
fried red onion 1 tsp
fish sauce 2 Tbspn
fresh lime juice 3 Tbspn

Pound the roasted lemon grass and khaa in a mortar. Add the roasted garlic and spring onion and pound to a paste.

Cut the fried fish pieces into small bits and mix with the mortar mix and everything else, but add the fish sauce and lime juice last.

1. In Thai, 'galangal' is known as 'khaa.' Looks kinda like a ginger root. You should be able to find dried packages of it in any good Asian food supply store.
2. To 'roast' the first three ingredients, put them into a dry (no oil) cast iron skillet and cook for a few minutes, turning lots, until the fragrance starts to come out.
3. Dry-fry the rice the same as you did for the other stuff, and then pound it to a powder in the mortar.
4. The fried garlic and red onion can also be bought in the Asian food store. They come in 3.5 oz canisters.

The key to this dish is in the amount of fish sauce and lime juice. Getting the balance of these two ingredients right will make or break the dish.
The best fish sauce is a brand called 'Three Crabs Brand' It is made in Thailand and the label on 24-oz bottle has English, Vietnamese, Chinese, Japanese (I think), Cambodian, Lao, and Burmese on it. Curiously, there is no Thai language at all.

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