Eat & Drink
Originally published on Friday, 6th June 2008
Cambodian Raw Fish Salad (Koy Pa)
Serves 4 as a starter or 2 as a main course
In South East Asia there is a big tradition of making raw fish salads. Most bars in Phnom Penh will have a big bowl of this in the fridge under the counter ready to be tossed with herbs and served to customers. Unlike traditional Latin American style ceviche the mixture is usually left to marinate overnight in the lime juice.
I like to make this with wild halibut which is an expensive choice but the meaty, buttery texture is well worth it.
400 grams firm fleshed white fish fillets, skin removed and thinly sliced
juice of 4 limes
2 tbsp fish sauce
4 spring onions, white parts only, thinly sliced
1 red chili, seeded and thinly sliced
1 small handful Vietnamese mint or plain mint, torn into small pieces
1 small handful Thai sweet basil, torn in half
gem lettuce leaves
Extra lime wedges and fish sauce for serving
Place the fish in a large bowl and pour over the juice of 3 of the limes. Mix it well, then cover the bowl with cling film and place the fish in the fridge for 24 hours to cure.
Drain the fish of the lime juice and place it in a clean bowl. Add the juice of the fourth lime, the fish sauce, spring onions, chili and herbs and toss to mix well.
To serve, divide the lettuce leaves between plates and mound the fish salad on top. Serve with extra lime wedges and fish sauce.
Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.
To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.
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