Compilation: Best Fish Recipes | Andrew Zimmern

Toast 3 tablespoons of Thai sweet sticky rice over low flame until nutty and brown, stirring every 30-45 seconds.

Boil 1/4 cup of water in a small pot and add a handful of rice stick noodles. Cook for 2-3 minutes until done, then drain and set aside.

Mix vinegar and sugar in a jar in a 2:1 ratio until dissolved. This will be the pickling liquid.

Julienne the carrot and daikon radish using a mandolin, keeping the carrot pieces 1.5 to 2 inches long.

Combine the julienned carrot and daikon in a bowl, then transfer to the jar with the pickling liquid. Refrigerate for at least 12 hours, or use within an hour if heated.

For the nam jim jao dipping sauce, combine 1 tablespoon dried Thai chili flakes, 2 tablespoons fish sauce, and 1 tablespoon plus a little extra sugar in a bowl. Stir to combine.

Add 2-2.5 tablespoons of lime juice to the sauce mixture and stir again.

Finely slice the bottom half of a scallion and add it to the sauce. Then slice the green tops and add them as well.

Thinly slice 2 tablespoons of shallot and add to the sauce mixture.

Once the toasted rice is ready, grind 1-1.5 tablespoons of it into a powder and mix into the nam jim jao sauce.

Equipment Needed

Dietary

Allergens