Laap is one of the typical dishes of Northeastern Thailand (Isan region). Laap is a Thai-style meat or fish salad made with chopped meat (pork, beef, chicken, or fish), herbs, and spices.In the case of fish larp, freshwater fish is mainly used. Typical fish include tilapia, carp, and catfish. These fish are characterized by their freshness and tender texture, making them a good ingredient for larp.In addition, laap is always characterized by a spicy and sour taste. The combination of chili peppers, lime juice, and fish sauce creates a perfectly balanced flavor. In addition, the presence of aromatic herbs adds to the larp’s appeal.Mint, cilantro, shallots, and scallions are common, but the herbs used may vary from region to region and household to household. For example, sour pepper, pak choi, and cumin may also be combined.Laap has been popular mainly as a home-style dish, but in recent years it is also being served in restaurants. It is also known as the national dish of Laos and is a typical Thai dish.
Vietnamese mint, cilantro, Thai basil or other herbs (roughly shredded)
as needed
Instructions
In an iron frying pan, fry rice in vacuo for about 5 minutes until golden brown.
Allow to cool, then grind to a fine powder with a blender or mortar and pestle, and separate into separate containers.
For whole fish, cut the fish into 3 pieces, remove the middle and small bones, and chop the fish finely. For fillets, remove bones and chop.
Heat a wok or frying pan over medium heat and add oil. Add the fish, salt, garlic and dried chilies and stir-fry for 3-4 minutes until cooked through. Add a small amount of water if necessary.
Add shallots and lemongrass and mix well.
Add fish sauce, lime juice, fresh chilies and herbs.
