the appetizer:

The Elements of Life: A Contemporary Guide to Thai Recipes and Traditions for Healthier Living by Su-Mei Yu, includes excerpts and recipes like Thai Curries; Jungle Soup Gaeng Paa; Almond Milk; Stir-Fried Okra; and Ceviche, Thai Style Plah Pla.

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Ceviche, Thai Style

 

Ceviche, Thai Style
Plah Pla

Makes 4 servings

 

I altered this ancient recipe by substituting coconut cream with almond milk, as Wind element people fare better with less saturated fat. It is still delicious, with a profusion of herbs that will nurture your Wind element.

 

Chile Paste

Ceviche

Put the chile paste ingredients in a spice grinder or blender and puree. Remove to a mortar and pound into a paste.

Combine the chile paste, salt, fish sauce, and sugar in a saucepan. Heat over low heat until the sugar is dissolved. Let cool completely, then stir in the lime juice. Put the salmon in a single layer in a glass baking dish and pour the mixture over it. Cover and refrigerate for at least 1 hour and up to 2 hours, until the salmon turns pale pink and firm.

Before serving, add the almond milk and stir lightly to coat the fish. Toss gently with the chiles, mango, mint, and cilantro. Serve with hot white, brown, or red rice.

 

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This page created August 2010