Plaa Plaa Insri

Cured Hiramasa Kingfish, Bird's Eye Chiles, Shallots, Lemongrass, Lime and Mint

Chef David Thompson of Long Chim | Singapore

Yield: 1 serving

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Adapted by StarChefs | October 2019

INGREDIENTS:

80 grams Hiramasa kingfish fillet, trimmed and halved lengthwise
3 grams salt
3 tablespoons lime juice
3 grams bruised bird's eye chiles plus 15 grams halved, seeded, and rinsed bird's eye chiles
40 grams thinly sliced shallots
35 grams finely sliced and rinsed lemongrass (white part only)
10 grams mint leaves

METHOD:

Cut fish widthwise, across the fillet, into approximately 6 slices. In a bowl, combine salt and lime. Add fish and bruised chiles. Toss lightly and marinate 3 to 4 minutes. Add remaining ingredients and toss to combine. Arrange on a serving dish.

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