Rockfish & Tofu Larb
This is a tinned fish take on a tasty summer dish that is salty, sweet, spicy and tangy. It’s a great way to beat the heat and eat your veggies and is of course pretty delicious too!
Ingredients
1/4 cup uncooked jasmine rice
1/4 cup vegetable or grapeseed oil
3 shallots, sliced thin
1/2 block (4 oz.) firm tofu, drained and pat dry
1 can Tiny Fish Co. Rockfish in Sweet Soy Sauce
2 Tbsp. fish sauce
Juice of 1 lime
1 thai bird or serrano chili
1/4 cup scallions, chopped
1/4 cup cilantro, chopped
1/2 cup mint, chopped
1-2 heads butter or bibb lettuce
Preparation
Toast the jasmine rice on low heat until golden brown. Transfer to a spice grinder and blend until it is a coarse powder.
In the same pan, add the oil and 1/2 of the sliced shallots. Fry the shallots on low to medium heat and then remove from the pan and reserve. Using the oil from the shallots, fry the crumbled tofu for a few minutes to release any moisture. Once the tofu begins to stick to the bottom of the pan, add the can of rockfish, including the juices, and continue to cook for another few minutes. Finally, add in the last of the fresh shallots, scallions, chili and toasted rice powder. Cook the mixture until it begins to stick to the bottom of the pan. Add in the lime juice and fish sauce, then remove from the heat. Adjust the seasoning with more salt, fish sauce or lime juice as needed.
Serve the Rockfish & Tofu Larb with fresh lettuce cup, sliced cucumber, more chilis and plenty of fresh herbs.
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