Hello Deep Fried Fish Laab!

One of my favorite laab versions: Deep Fried Fish. In Hmong Leeg, we call this dish laj nqaj ntseg kib. Laj stands for laab, nqaj ntseg means fish, and kib means to deep fried. And this dish is my all time favorite way to enjoy my summer herbs. I grew up eating this dish as a kid since my dad would make it for us after his fishing trip. So simple but so delicious! Deep fried fish is delicious as is but crumbling it and making it into laab is even better! The best part about this dish is getting a bite of the super crispy fish with rice. SOOO GOOD. One of the many proteins you can use to make laab. So give this recipe a try and let me know if you like it.

Larb: Most common term used in the States What you should be saying: LAAB or LAAP or LAJ [we don’t pronounce or use the “r”] But since a lot of you know this dish as Larb, I refer to it as that. But be mindful that we don’t pronounce or use the “r”!

FISH:

We are using tilapia today. Since we’ll be frying the fish super extra crispy, I like to use a fairly cheap fish to make this dish so that we don’t waste the texture of a good expensive fish. I suggest using any white fish you like with not a lot of bones. I don’t recommend using bony fish like trout. White fish to use includes, bass, cod, rockfish, etc. You can also try salmon. But I find tilapia the best to use in terms of the texture and flavor pairing with the dressing/herbs.

Deep fried the fish until super super crispy

Fresh Herbs

From our garden: Mint, cilantro, dill, green onions, basil, and kaffir lime leaf.
Making the dressing
Saute the garlic, lemongrass, and kaffir lime leaf to bring out the flavor
Crumble and mix everything together
Serve & eat with rice or sticky rice. So good!

ENJOY!

-CHawjCreations

Deep Fried Fish Larb [Laab]: Laj Nqaj Ntseg Kib

Serves: 4-6 Prep Time: 15 minutes Cooking Time: 5-10 minutes 5-10 minutes

Nutrition facts: 200 calories 20 grams fat

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Ingredients

• 2 lbs fish (white fish) I used tilapia (seasoned with a little salt and white pepper)
• 1/3 cup cilantro (chopped)
• 2-3 green onion (chopped)
• A little dill (optional)
• 1/4- 1/3 cup Mint and basil (more or less)
• 1-2 shallot (sliced) (62g)
• ¼ cup roasted rice powder (52g)
• ---QUICK SAUTE---
• 2 tbsp garlic minced (28g) 6-8 cloves
• 2 tbsp kaffir lime leaf (13g)
• 2-3 lemongrass (chopped finely) (58g)
• ---DRESSING---
• 2-3 fresh chili peppers (chopped)
• 2 tbsp fish sauce (38g)
• 1 tsp pepper flakes (3g)
• 1/4 cup lime juice (55g)
• 2 tsp sugar (9g)
• 2 tsp mushroom seasoning (6g)
• ---OTHER---
• Oil to fry

Instructions

1) Wash and pat dry the tilapia. Season with a little salt and white pepper.

2) In a pan, filled with just enough oil to fry the fish. Heat the oil to around 325-350 F. Place the fish and fry for at least 5-8 minutes each side or until it becomes super super golden crispy. For me, the crispier the fish the better. However, you can cook the fish just to your liking. Don't touch the fish when you just put it in the oil or else it will break on you. Let it sit in the oil to fry for at least 5-8 minutes or until you see it turn color and then flip it over to cook the other side. Then take it off the oil and drain well and cool. *It can be dangerous frying the fish if you don't pat it dry. Stand back when frying. Or try using your air fryer if you have one.

3) Make the dressing: Mix everything together and taste to adjust if needed.

4) Saute the minced garlic, chopped lemongrass, and kaffir lime leaf in about 2 tbsp of oil for about 2-3 minutes or until you start to smell the herbs and the garlic is just a little brown. Remove from the heat and pour it into a big bowl to mix in the other ingredients.

5) In the same bowl, crumble the fried tilapia. Then add in the dressing and all the chopped herbs. Then add in the roasted rice powder and mix well. Taste and adjust. Serve with rice and or sticky rice. And enjoy! 🙂

Notes

Add as much herbs as you like. It's up to you!