30 minutes
A flavorful and aromatic catfish salad with herbs and spices, inspired by the mountain regions.
Catfish, cleaned, well rinsed
0 lb
each
cloves
Dried Red Chiles
each
teaspoons
cups
Lemongrass, trimmed and smashed
stalks
Shrimp Paste (Ngapi)
teaspoons
slices
teaspoons
teaspoons
to taste
Minced Lemongrass
tablespoons
Toasted Rice Powder
tablespoons
Coriander Leaves, tender
tablespoons
Scallion Greens, minced
tablespoons
Mint, minced
tablespoons
Vietnamese Coriander, chopped
tablespoons
Sawtooth Herb, chopped tender green tips
tablespoons
1. Sear the Catfish
Preheat your grill or heat a large wok until very hot, then place the catfish on it and allow the skin to sear and brown. This step will enhance both the flavor and texture of the fish, giving it that delicious charred character. Once the skin is browned, set the fish aside.
2. Grill Aromatics
Heat a cast-iron or heavy skillet and place the shallots, garlic, and dried red chiles on skewers, grilling them until they soften and develop some black patches. This process will imbue them with a smoky flavor that adds depth to your salad.
3. Toast Miso Paste
Toast the brown miso paste in a skillet for about 30 seconds to a minute, just until it becomes aromatic but not scorched. This brief toasting releases its flavors, making it a more potent addition to your dish.
4. Prepare Broth and Cook Fish
In a pot, combine the water, smashed lemongrass stalks, shrimp paste, galangal, and turmeric, then bring this mixture to a boil. Add the catfish to this boiling broth and cook it at a strong boil for about 10 minutes, ensuring you turn the fish to cook it through evenly.
5. Create Aromatic Dressing
Once the fish is cooked, strain the cooking liquid, reserving about ¾ cup of this flavorful broth. Remove the stems from the chiles and the blackened patches from the shallots and garlic, then process them together with the toasted miso paste and salt to form a smooth paste. Stir this paste into the reserved cooking liquid, creating a richly aromatic dressing.
6. Chop Fish and Mix with Dressing
Lift the flesh off the fish bones and finely chop it, ensuring a smooth, even texture. Mix this chopped fish with the dressing in a shallow bowl, allowing the fish to absorb the flavors thoroughly.
7. Stir-Fry Lemongrass and Fish Skeleton
In a wok or skillet, heat some peanut oil and stir-fry the minced lemongrass until it becomes crisp, about 30 seconds to a minute. Fry the fish skeleton in the hot oil until it is crisp and brown, then process it to a powder along with the fried lemongrass.
8. Combine Final Ingredients and Serve
Finally, just before serving, mix the powdered fish bones and lemongrass with the toasted rice powder and herbs into the fish mixture. This final combination brings together a variety of textures and flavors, completing your Mountain-Style Herbed Catfish Salad. Enjoy this delightful dish with family and friends, savoring each bite.
Use ground chicken instead of catfish and add toasted rice powder for texture. Adjust the herbs by adding Thai basil alongside mint and cilantro.
Use finely chopped beef and incorporate padaek (Lao fermented fish sauce) for a deeper umami flavor.
While catfish is the star of this Laap, you can easily substitute it with other flaky white fish, such as tilapia or halibut, for a different texture and flavor. For a non-fish option, ground chicken or turkey can be a lighter alternative, while maintaining the Laap's character.
Use ground pork and add finely chopped lemongrass to the herb mix for a citrusy fragrance.
Swap the catfish for finely chopped mushrooms, and use soy sauce instead of fish sauce. You can also add roasted ground cashews for additional richness.
Always start with the freshest ingredients. For this recipe, sourcing fresh catfish is crucial. A fresh fish has a clean, sweet smell and firm, shiny flesh. If the catfish isn't fresh, it can detrimentally affect the final flavor of your salad.
Laap is all about balance. Adjust the lime juice, fish sauce, and chili to your taste for the perfect harmony of sour, salty, and spicy. Remember that it's easier to add more than to take away, so add these ingredients gradually and keep tasting.
The recipe calls for a variety of herbs like cilantro, mint, and Thai basil. These should be as fresh as possible. Consider growing them at home or buying them from a farmer's market for the best flavor.
Make sure to remove any bones and skin from the catfish fillets. Catfish should be cooked until just opaque for the best texture. Overcooking can make it tough and dry.
Pay attention to garnishes. They are not just decorative but can add significant flavor and texture. Consider garnishing with additional herbs, lime wedges, or a sprinkle of the toasted rice powder.
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