Crispy Pike-Perch Salad with Toasted Rice by Josekallioinen

Ingredients

• 300g (10 oz) pike-perch fillet, cut into bite-sized pieces
• 3 tbsp rice flour
• 2 tbsp fish sauce
• 500ml (2 cup) neutral oil (for frying)
• 3 tbsp glutinous rice
• 2 lime leaves, finely shredded
• 1 pear, julienned
• 2 shallots, thinly sliced
• 1/4 cup fresh mint leaves
• 1/4 cup fresh coriander, chopped
• 2 green onion, sliced
• 2 cloves garlic, minced
• 2 tbsp lime juice
• 1 tbsp palm sugar
• 1 tbsp fish sauce
• 1 tsp chili powder

Instructions

1. Toast the glutinous rice in a dry pan over medium heat for 5-7 minutes until golden brown, then grind into a coarse powder and mix with shredded lime leaf.
2. Toss the pike-perch pieces with 2 tbsp fish sauce and coat thoroughly with rice flour.
3. Heat oil in a deep pan to 180°C (350°F) and fry the fish for 3-5 minutes until golden and crispy; drain on paper towels.
4. Whisk together garlic, lime juice, palm sugar, fish sauce, and chili powder in a small bowl until the sugar dissolves.
5. Combine the fried fish, pear, shallots, mint, coriander, and scallions in a large mixing bowl.
6. Drizzle the dressing over the salad, sprinkle with the toasted rice mixture, and toss gently to combine.