- Laab-Namtok Seasoning Mix 1 packet
- Salmon, chopped into chunks 150 g (5.25 oz)
- Vegetable oil
- Olive oil 3 tablespoons
- Finely chopped garlic 10 g (0.35 oz)
- Cooked fettuccine 200 g (7 oz)
- Oyster sauce 1 tablespoon
- Red onion, finely chopped along the length 30 g (1 oz)
- Stink weed, chopped into pieces 10 g (3.5 oz)
- Finely chopped kaffir lime leaves for sprinkling
- Fried, dried chilli and fried kaffir lime leaves for garnish
The legendary taste of Laab was taken to Bangkok by the people of E-san in the Northeast of Thailand. The blend of ethnic herbs and lime juice makes this dish truly tantalising and refreshing.
- Dredge salmon in half a packet of Laab-Namtok Seasoning Mix. Marinate in refrigerator for 10 minutes.
- Add a little oil into the pan. Bring to heat. Fry salmon until it turns yellow. Remove and let rest.
- Add olive oil into pan. Fry garlic at medium heat until aromatic. Add cooked fettuccine and remaining quantity of Laab-Namtok Seasoning Mix, then stir. Flavour with oyster sauce. Add red onion and stink weed, stir again and transfer to plates. Place salmon on the side. Sprinkle with kaffir lime leaves, fried dried chilli and fried kaffir lime leaves, then serve. (serves 3-4 persons)
- Semi-fresh fettuccine is recommended. It gives that pleasant yellow shade and is more capable of absorbing the sauce than dried fettuccine products.
- Squeeze lime juice into the dish for extra flavour.
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