1 tablespoon |
prahok (fermented fish paste) |
6 |
large dried red chillies |
50g |
sticky (glutinous) rice |
750g |
skinless snapper or other firm white-fleshed fish fillets |
1/2 teaspoon |
salt |
60ml |
lime juice |
4 |
red asian shallots, very thinly sliced |
2 |
lemongrass stems, very thinly sliced, white part only |
handful |
mint leaves, very thinly sliced, some whole leaves reserved to garnish |
handful |
coriander leaves |
handful |
saw-tooth coriander leaves, (optional) |
4 |
spring onions, trimmed and thinly sliced |
4-5 |
green bird’s eye chillies, sliced, to serve |