Ingredients

• 1 cup - red snapper or sea bass filets
• 2 tbsp - spring onions, chopped finely
• 1 - fresh red chilli pepper, seeded and sliced finely
• 2 tbsp - chopped coriander leaves
• 1 tbsp - chopped coriander root
• 1/4 cup - finely chopped mint leaves
• 2 bulbs - finely sliced shallots
• To taste - red hot chilli flakes
• 2.5 tsp - fish sauce (or salt to taste)
• 2 tsp - lemon juice
• 1/2 tsp - sugar
• 1/2 cup - soybean oil
• 1/4 cup - chicken stock
• Crushed rice

How to Make Laab Pla

• In a small pan, saute 1/4 cup uncooked rice until light brown. Crush it and keep aside.
• Deep-fry the fish filets in the soy-bean oil until golden brown. Drain and keep aside.
• Heat the chicken stock in a pot and add the fish and coriander root.
• Saute for 10 seconds and add the crushed rice and chilli flakes. Remove from heat.
• Add the fish sauce, lemon juice, sugar, spring onions, mint leaves, coriander leaves, fresh red chilli, and shallots.
• Serve with sliced cucumber, long green beans and mint leaves.