Spicy Crispy Cod Salad นำ้ตกปลากรอบ.
This salad is normally made with grilled beef or pork (I've made both), this is my take on the classic. This is a Northeastern Thai dish, where food is traditionally grilled or boiled. Northeastern Thai food is known for its strong flavours and its health benefits. This dish is eaten with sticky rice and plenty of fresh vegetables. This is a spicy salad and its name reflects that. It's called 'waterfall' in Thai as it's so spicy it'll make your eyes water (there are, of course, other versions of why this dish is so named)
In a frying pan, dry roast
-2tbsp of rice until golden brown. Finely grind using a pestle and mortar. Leave aside.
Put the pan back on heat, dry roast
-6-8 whole dry chillies.
Cook, stirring until lightly charred.
Leave aside.
The sauce.
In a small saucepan, put in
-1/2 cup chicken stock, with
-3 chopped anchovy fillets,
-1tbsp fish sauce.
Leave to simmer until the anchovy fillets have dissolved.
Taste and adjust the seasoning.
Leave aside.
The vegetables.
-2 kaffir lime leaves, thinly sliced,
-2 shallots, thinly sliced,
-2 spring onions, thinly sliced,
-coriander, stalk chopped, leaves picked,
-mint
-3 sliced chillies.
-juice of 1 lime.
Leave aside.
The fish.
In a bowl, put in
-500g cod, cut into 2cm chunks, with
-1tsp sea salt,
-3tbsp cornflour.
Mix well to combine.
Deep fry in batches in 300ml vegetable oil.
Drain well.
To assemble.
(This is a warm salad so you may need to warm your sauce).
Place the fish pieces on a serving dish.
Add the vegetables.
Pour on the sauce.
Add the roasted rice.
Add 1tsp chilli flakes.
Add whole roasted chillies.
Gently mix together.
Serve with rice.
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