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Fish ‘Larb’ with Australian Flavours

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Larb or larp is a popular North Eastern Thai dish and also the national dish of Laos. Essentially a sour and spicy meat, fish or vegetarian salad, fragrant with fresh herbs and spices. There are other regional variations in Thailand but I am making my version of this well-known style. The meat or fish can be cooked whole and shredded or minced and then cooked with the flavourings.

Fish ‘larb’ with Australian flavours

Recipe By Lyndey Milan

Serves 4


  • 250g rice stick noodles - $2.88

  • 1 tablespoon olive oil - Pantry

  • 600g white fish, skin off - $4.80

  • 2-4 small red chillies (to taste), finely chopped - $0.15

  • 2 cloves garlic, finely chopped - Pantry

  • 3cm ginger, finely chopped - $0.20

  • 3 kaffir lime leaves, deveined and shredded - $1.00

  • 2 tablespoons (40ml) fish sauce - Pantry

  • 1 large lime or small lemon [depending on cost] - $1.00

  • ½ cup coriander leaves, roughly chopped plus a few sprigs - Pantry

  • ½ cup mint leaves, roughly chopped plus a few sprigs - Pantry

  • 1 small red onion, finely sliced - Pantry



1. Place the rice stick noodles in a large heatproof bowl. Pour over boiling water to cover. Set aside for 5 minutes or until the noodles are tender. Drain well, cover and set aside.

2. Heat oil in a large frying pan over medium heat. Add fish and cook on one side until golden. Turn over and add chilli, garlic, ginger and kaffir lime leaves to the pan and cook, stirring, for 2 minutes or until fragrant and fish is cooked through.

3. Remove fish to a shallow bowl with the chilli mixture and flake using two forks, combining with the chilli mixture. Add fish sauce, lime juice, coriander, mint, red onion and mix well. Taste for seasoning.

4. Serve on rice noodles with a few springs of coriander and mint.

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