After years of devouring Larb Moo and Gai (Minced pork and chicken salad) at various resaurants around Koh Samui, a friend of ours expanded her small Thai restaurant into a much bigger venue. With that expansion came a bigger menu, that included our now favorite dish: Salmon Larb! This recipe is our version of the one we love so much. Similar to a ceviche, the salmon is marinated in fish sauce and lime juice and seasoned with lots of fresh Thai herbs and served with wonton crisps or lettuce cups. It is simple to make and guaranteed to be a new and exciting appetizer in your home.
Serves 2 as an appetizer
Ingredients:
1 fresh sockeye salmon filet, diced into medium chunks
1/3 cup fresh lime juice (about 3 limes)
1 tablespoon sugar
1 1/2 tablespoons fish sauce
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1-2 thinly sliced shallots
1/2 stalk of thinly sliced lemon grass (only the white part)
2 kaffir lime leaves, stem removed and thinly sliced
1/2 cup of chopped mint
1/4 cup of pan toasted dry rice, crushed with a mortar and pestle
Optional: Wonton crisps or lettuce cups to serve.
Method:
Toss the cubed salmon in the mixture of lime juice, fish sauce, salt, sugar and red pepper. Allow to marinate while slicing the garnishes. When the salmon flesh starts to change colour and become opaque, strain the liquid out and toss the salmon with it the shallots, lemongrass, kaffir lime and mint leaves. Sprinkle the salmon with the toasted rice powder and serve with wonton crisps or lettuce cups.
Optional: If ceviche isn't your thing, you can also pan fry the marinated salmon before mixing with the herbs.
To try the original Salmon Larb dish during your stay in Koh Samui, visit Pui Relax Restaurant and Bar in Choengmon.