Culinary travels

Larb pla ceviche, Thai-style

“Thai ceviche is a celebration of raw, marinated fish with spices and herbs chosen to balance the flavours, and lime juice to enhance the sour taste of the fish,” says chef Anne Pen Lee, from Split Apple Retreat, Kaiteriteri, Nelson.

SERVES 2

NGREDIENTS

300g white fish or snapper fillet (see note)
80ml lime juice
1 tsp sea salt
1 tsp chilli flakes
2 red shallots, thinly sliced crossways
1 Tbsp soy sauce
Juice of 1 lemon
1 spring onion, thinly sliced
1 lemongrass stalk, white part only, very thinly sliced
¼ cup coriander leaves, chopped, plus extra to serve

TOASTED RICE POWDER

70g uncooked glutinous rice
2 makrut lime leaves
1 lemongrass stalk, white part only, thinly sliced

Cut fish into 1.5cm cubes and place in a bowl. Drizzle over lime juice and sprinkle with salt. Mix well, then cover