Ingredients:

• 1 cup – red snapper or sea bass filets
• 2 tbsp – spring onions, chopped finely
• 1 – fresh Red Chilli pepper, seeded and sliced finely
• 2 tbsp – chopped Coriander leaves
• 1 tbsp – chopped coriander root
• 1/4 cup – finely chopped Mint leaves
• 2 bulbs – finely sliced Shallots
• To taste – red hot chilli flakes
• 2.5 tsp – fish sauce (or salt to taste)
• 2 tsp – Lemon juice
• 1/2 tsp – Sugar
• 1/2 cup – soybean oil
• 1/4 cup – Chicken stock
• Crushed Rice

Method:

1. In a small pan, saute 1/4 cup uncooked rice until light brown. Crush it and keep aside.
2. Deep-fry the fish filets in the soy-bean oil until golden brown. Drain and keep aside.
3. Heat the chicken stock in a pot and add the fish and coriander root.
4. Saute for 10 seconds and add the crushed rice and chilli flakes. Remove from heat.
5. Add the fish sauce, lemon juice, sugar, spring onions, mint leaves, coriander leaves, fresh red chilli, and shallots.
6. Serve with sliced cucumber, long green beans and mint leaves.

Recipe courtesy of Komal Gambhir