The red-hybrid Oreochromis niloticus is known in Thai language as Pla Thapthim (Thai: ปลาทับทิม), meaning "pomegranate fish". This type of Tilapia is very popular in Thai cuisine where it is prepared in a variety of ways. The white tilapia Pla nin (Thai: ปลานิล), meaning "Nile fish", is commonly salted and grilled or boiled with lemon called “Pla Nin Nueng Ma-now” but this recipe I present red-hybrid called “Spicy crispy red tilapia salad” or in Thai “Larb Pla Thap-thim”
Ingredients :
- 2 fishes fillet,
- 1 tbsp shallot , finely sliced
- 1 tsp chili powder
- 1 tbsp roasted ground rice power
- 1 tbsp spring onion, chopped
- 1 tbsp coriander, chopped
- ½ cup mints leaves
- 2-3 tbsp lemon juice
- 1 tbsp fish sauce
- 1 tbsp fried shallot (option)
- some fresh vegetables such as lettuce, long green beans (side dishes)
- Steam fish fillet or boil just for cook and pad dry.
- Place the fish fillet on a cutting board and, using 2 forks, break up the fish into very small pieces.
- Heat up the oil in a wok or skillet on medium low heat and deep fry the fish until golden brown.
- It takes a few minutes to brown all the pieces to be very crispy.
- Drain the cooked fish on paper towel and set aside.
- In a medium bowl add shallot, chili powder, roasted ground rice power, spring onion, Spiny coriander, lemon juice, fish sauce together and toss gently until mix well and taste.
- Add cooked fish and softly toss 2-3 times only. The cooked fish should still crispy while serving.
- On a serving plate spoon on a spicy fish salad and sprinkle with mints leaves and fried shallots.
- Serve immediately with fresh vegetable.
