Southern Thai Rice Salad

Southern Thai Rice Salad
Photo by Amy Albert

Ingredients

  • 1 cup palm sugar (or light brown sugar)
  • ½ cup thinly sliced arugula
  • 3 or 4 kaffir lime leaves, torn (or grated zest of 2 limes)
  • 1/3 cup dry salted anchovies, rinsed and patted dry (or 2 oz. oil-packed anchovies, drained)
  • 1 cup coarsely grated green mango (or 1 Granny Smith apple, peeled, sliced in matchsticks, mixed with 1 tsp. fresh lemon juice)
  • 1 stalk lemongrass (hard outer layers removed), minced
  • 2 limes, cut into wedges; more limes for squeezing
  • + 13 more ingredients
    • One 1-½-inch piece galangal (or one 2-inch piece ginger)
    • 5 oz. (1 cup) finely chopped hot-smoked fish, such as salmon, trout, bluefish, sturgeon, or tuna
    • 1 Tbs. thinly sliced kaffir lime leaves (or grated zest of 1 lime)
    • 4 cups cooked long-grain rice, at room temperature
    • 1 cup blanched green beans, thinly sliced crosswise
    • 3 or 4 large shallots, peeled and lightly crushed
    • 1 cup toasted fresh coconut flakes
    • 1 Tbs. finely grated orange zest
    • 2 or 3 large lemongrass stalks, green parts removed
    • 1 cup fresh bean sprouts
    • ¾ to 2 tsp. dried chile powder
    • ½ medium head Belgian endive, thinly sliced
    • 1-½ cups water

Peel away the hard outer stems of the lemongrass stalks until you reach the inner white and purple section. Halve the stalks lengthwise and then slice them crosswise into 2-inch lengths. Rinse, dry, and then bruise lightly with the side of a large knife or cleaver. Peel the galangal or ginger, cu...

View full recipe at Fine Cooking

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