This is a som saa classic. Crispy whole seabass with a salad of Isaan herbs, lemongrass and roasted rice powder.
For the fish:
For the salad:
For the dressing:
Method
* to make the roasted rice powder: dry toast raw sticky rice in a heavy pan over a low heat until golden brown in colour, allow to cool and then grind to a coarse powder in a pestle and mortar or clean spice / coffee grinder
** to make the roasted chilli powder: slowly dry roast hot dried chillies in a wok or frying over a medium-low heat until dark red and a little blacken in places (about 10-15 minutes) then grind into a coarse powder in a pestle and mortar or clean spice / coffee grinder
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