Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)

จัดทำโดย หนุมาน
Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)

this content is locked

เนื้อหานี้ถูกล็อค

สมัครสมาชิก เพื่ออ่านเพิ่มเติม. ลืมรหัสผ่าน? 

Incorrect username or password.

New account

Incorrect username or password.

Laap mee is a laap that uses a generous amount of crispy ingredients. Called khreuuang mee (เครื่องหมี่), these crispy elements are often used in Northern laap dishes as toppings. In the “laap mee” style, they are used lavishly and mixed with the minced meat.

To be considered a laap mee, the dish must have a ratio at least half the amount of the meat to crispy elements. Furthermore, to achieve the optimal contrast between the crispy “mee” elements and the meat, laap mee is often served raw.

Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)

While Thaifoodmaster does not claim to provide authoritative medical advice, we believe that consuming raw freshwater fish and raw pork meat is unsafe and should be avoided. Therefore, we recommend serving laap mee using cooked meat. However, since this dish is mostly consumed raw, in the recipe below, we marked the cooking stage of the minced fish meat as ‘optional’.

Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)
Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)
Laap mee is a laap that uses a generous amount of crispy ingredients. Called khreuuang mee (เครื่องหมี่),
No ratings yet

Add your own recipe notes

You must be a member to use this feature

Add to Collection Add to Shopping List
Prep Time 28 minutes
Cook Time 30 minutes
Course laap
Cuisine Northern Thai Cuisine
Servings 4

Ingredients
  

  • 500 g tilapia fish (ปลานิล)
  • 1 tablespoon coriander roots (รากผักชี) scraped and washed
  • 1 tablespoon spring onion (ต้นหอม)

For the fish broth:

  • 2 cups water (น้ำเปล่า)
  • 1 stalk lemongrass (ตะไคร้) bruised
  • 2 pieces coriander roots (รากผักชี) scraped and washed

For the crispy ingredients (เครื่องหมี่; khreuuang mee):

  • 1/2 cup shallots (หอมแดง) thinly sliced
  • 1/3 cup Thai garlic (กระเทียมไทย) pounded unpeeled
  • 1/4 cup galangal (ข่า) sliced into thin juliennes
  • 1/4 cup ginger (ขิง) sliced into thin juliennes
  • neutral tasting cooking oil (น้ำมันพืช) for deep-frying

For the seasoning broth:

Seasoning:

The herbs:

Instructions
 

Prepare the fish:

  • Clean the fish and fillet the meat, reserving the heads and bones.
    Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)
  • On a cutting board and using a knife, mince the fish meat along with the coriander roots and spring onions.
    Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)
  • Continue mincing until the herbs are incorporated into the fish meat. Do not use a meat grinder or an electric food processor. Set aside.
    Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)

Prepare the broth:

  • In a pot, bring water to a strong boil. Add bruised lemongrass and coriander roots.
    Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)
  • Add the fish head, skin, bones, and belly.
    Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)
  • Skim off any foam and scum floating on top of the stock. Simmer on low heat and reduce to a concentrated stock.
    Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)
  • Strain the stock and discard the aromatics. Set the stock aside.
    Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)
  • Slice the cooked skin and any pieces of fish meat into thin slices and set aside.
    Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)

Prepare the crispy ingredients (เครื่องหมี่; khreuuang mee):

  • Thinly slice the shallots lengthwise along the growth axis.
    Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)
  • Slice the ginger and galangal into thin juliennes.
    Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)
  • In a mortar and pestle, pound unpeeled Thai garlic. Use just enough force to mash the garlic cloves, leaving the peels intact. Do not try to make a smooth paste. The peels will crisp fry and add a desired textural element.
    Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)
  • Mix the shallots, garlic, galangal, and ginger.
    Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)
  • To a cold wok, add all the ingredients. Cover with cold oil and turn the heat to medium-low.
    Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)
  • Stir constantly in one direction only until the ingredients are very light golden in color. They will develop a deeper color as they cool.
    Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)
  • Strain the oil and set it aside.
    Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)

Prepare the herbs:

  • Thinly slice the spring onion. Roughly chop the coriander leaves. Set aside.
    Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)

Combine the laap:

  • To a cold wok, add some of the oil from frying the aromatics, and turn the heat to medium-low. Add bruised Thai garlic and fry until fragrant.
    Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)
  • Add phrik laap and fry until fragrant.
    Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)
  • Add fermented shrimp paste (kapi) and continue frying.
    Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)
  • Fry until fragrant and then dilute with the broth.
    Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)
  • Add the minced fish meat and fry until cooked. Dilute with broth as necessary to get a dry texture.
    Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)
  • Optional: If you prefer to serve a raw fish laap, mix the fish with the broth in a bowl, away from the heat.
  • Turn off the heat. Taste and adjust the seasoning to your liking.
    Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)
  • Adjust spiciness with ground dried chilies; adjust numbness with makwen.
    Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)
  • Adjust saltiness with either fish sauce or makwen-infused fish sauce.
    Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)
  • Adjust the spice aroma with the laap spices mix.
    Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)
  • Mix in the cooked fish skin and belly.
  • Mix in the herbs.
  • Mix in the crispy ingredients. Keep some for garnish.
    Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)

Serve:

  • Serve alongside phak gap laap (ผักกับลาบ) – fresh herbs and vegetables.
    Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)
Keyword laap (ลาบ)
Tried this recipe?We’d love to see it – tag it #THAIFOODMASTER on Instagram! Please leave a comment to let us know how it was!

Get Access – Join Thaifoodmaster Today

Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.

  • Get access to everything right away. Unlock more than 50 Masterclasses, over 250 recipes and Articles

    Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.

  • GET EXTRA - New Monthly Masterclasses and Recipes

    Gain access to NEW MONTHLY masterclasses as they become available. 

  • 1-1 support from Hanuman

    1-1 support from Hanuman to help you achieve your professional Thai culinary goals

  • Live Q&A Sessions

    The opportunity to join a monthly live two-hour videoconference where I can answer your questions.

  • Great Value!

    one year access for the price of 3 days in-person training.

You will get everything you need to:

  • To Get inspired

    When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.

  • To Satisfy your curiosity.

    Finally !

  • To Master Your Craft

    Master your Thai cooking skills and expand your repertoire.

It is truly brilliant with a revolutionary approach introducing aspects and concepts never broached by cookbooks.
Ian Westcott
Ian Westcott
Sourcing Wines for Discerning Private Clients
0 0 votes
Article Rating
Subscribe
Notify of

Previous:

Next:

0
Would love your thoughts, please comment.x
()
x
Get a Free copy of my eBook "49 Classic Thai Stir Fry Dishes"

Subscribe to our newsletter that will keep you up to date with stories and events taking place at Thaifoodmaster!