Raw Snapper With Red Chilli Nahm Jim
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Raw Snapper With Red Chilli Nahm Jim
Recipe By Louis Tikaram
Ingredients
200 g piece snapper fillet, skin off, pin-boned
½ cup picked coriander leaves
20 g salmon roe
Red Chilli Nahm Jim
3 long red chillies, seeded
1 small red chilli
2 cloves garlic, peeled
2 coriander roots, scraped and washed
⅓ cup shaved palm sugar
⅓ cup fish sauce
¾ cup lime juice
Method
To Make Red Chilli Nahm Jim:
Pound chillies, garlic and coriander roots to a paste using a mortar and pestle. Pound in palm sugar, then stir in fish sauce and lime juice. Taste - it should be sweet, sour, and salty.
Add a little more sugar, fish sauce or lime juice if needed. Set aside.
To Make the Snapper:
Trim any remaining skin and bloodline from the snapper with a sharp filleting knife.
Cut the fish against the grain into 5 mm sashimi slices and arrange on a serving plate overlapping in a straight line. Cover and refrigerate until just before serving.
To Serve:
Cover the snapper liberally with Nahm Jim (you may not need it all).
Arrange salmon roe equally over the fish, scatter with coriander leaves.
