Deep Fried Fish Larb: Laj Nqaj Ntseg Kib

Hello Deep Fried Fish Larb! 
One of my favorite larb versions: Deep Fried Fish. In Hmong Leeg, we call this dish laj nqaj ntseg kib. Laj stands for larb, nqaj ntseg means fish, and kib means to deep fried. And this dish is my all time favorite way to enjoy my summer herbs. I grew up eating this dish as a kid since my dad would make it for us after his fishing trip. So simple but so delicious! Deep fried fish is delicious as is but crumbling it and making it into larb is even better! The best part about this dish is getting a bite of the super crispy fish with rice. SOOO GOOD. One of the many proteins you can use to make larb. So give this recipe a try and let me know if you like it. 
*Other fish you can use listed on my website.

WRITTEN RECIPE W/ DETAILED INSTRUCTIONS and PICTURES HERE:
http://chawjcreations.com/2020/09/11/deep-fried-fish-larb-laj-nqaj-ntseg-kib/

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INGREDIENTS
2 lbs fish (white fish) I used tilapia (seasoned with a little salt and white pepper) NO COATING IS NEEDED WHEN FRYING
1/3 cup cilantro (chopped)
2-3 green onion (chopped)
A little dill (optional)
1/4- 1/3 cup Mint and basil (more or less)
1-2 shallot (sliced) (62g)
¼ cup roasted rice powder (52g)
---QUICK SAUTE---
2 tbsp garlic minced (28g) 6-8 cloves
2 tbsp kaffir lime leaf (13g)
2-3 lemongrass (chopped finely) (58g)
---DRESSING---
2-3 fresh chili peppers (chopped)
2 tbsp fish sauce (38g)
1 tsp pepper flakes (3g)
1/4 cup lime juice (55g)
2 tsp sugar (9g)
2 tsp mushroom seasoning (6g)
---OTHER---
Oil to fry

Видео Deep Fried Fish Larb: Laj Nqaj Ntseg Kib канала CHawjCreations