Raw fish salad

Method

1. Combine the prahok in a small saucepan with 60 ml water and bring to a simmer over medium heat. Cook for 2 minutes then remove from the heat and cool. Strain well, pressing down on the solids in the sieve with the back of a spoon to extract as much liquid as possible. Set aside. Discard the solids.
2. Heat a small, heavy-based frying pan over medium heat. Add the dried chillies and dry-fry for 6–7 minutes, turning occasionally, or until dark red and crisp. Remove from the heat and cool.
3. Use your fingers to crumble the chillies coarsely. Set aside.
4. Reheat the frying pan to medium–high, add the rice and toast, shaking the pan occasionally, for 6–8 minutes or until golden. Transfer to an electric spice grinder and grind to a coarse powder. Alternatively, use a mortar and pestle. Set aside with the chillies.
5. Thinly slice the fish. Combine in a bowl with the salt and lime juice and toss to combine well. Stand for 20 minutes. Add the prahok liquid, chillies, rice powder, shallots, lemongrass, herbs and spring onion and toss to combine well.
6. Transfer to a serving platter, scatter over some whole mint leaves and the green chillies and serve.