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Categories:Viewed: 43 - Published at: 9 years ago
Ingredients
- 16 slices sashimi-grade fluke, sliced thinly on the bias
- 16 cilantro leaves
- 32 chive tops
- 16 cooked sweet shrimp
- 1/4 cup nam plah fish sauce
- 1/4 cup fresh lime juice
- 1/4 cup shaved fresh cilantro roots*
- 1 cup shaved variety small chiles
- *substitute 2 tablespoons chopped cilantro
Method
- Lay the slices of fish over a cutting board.
- Roll 2 cilantro sprigs and two chive tops into four of the slices, so the tops of the herbs are exposed.
- You should have sixteen fish rolls that can be stood on end with the herbs coming out the top.
- Arrange the rolls and sweet shrimp on a chilled plate.
- Sauce: Combine the nam plah and lime juice in a small glass mixing bowl.
- Add the shaved cilantro, and steep for 2 minutes.
- Add the peppers and steep until desired flavor.
- Strain through a double cheesecloth.
- The longer the peppers steep, the hotter the sauce will become.
- Serve in small bowl as a dipping sauce.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
- The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
