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| Home -> [Asian, Laotian, Seafood] -> [San ton pa (mincemeat of raw fish) Recipe] |
San ton pa (mincemeat of raw fish)
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Asian, Laotian, Seafood |
Rating: |
0 |
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Ingredients:
| 2
| lbs | Fresh fish (sole, halibut | | | -flounder) | | 1
| tsp | Salt | | 1/2
| cup | Water | | | Juice of 5 to 6 lemons | | 5
| med | Onions | | 5
| | Cloves garlic | | 3
| | To 4 fresh pimentos | | 2
| tbsp | Finely chopped fennel | | | -cilantro, shallots |
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Procedures:
| 1 | Reduce the fish to mincemeat after removing all the bones. | | 2 | Place in a bowl. | | 3 | In another bowl mix the salt in the water, then add the lemon juice. | | 4 | Pour this mixture over the fish and let stand for 15 minutes. | | 5 | Chop the onions, garlic and pimentos very fine. | | 6 | Press out the water from the fish and boil this water. | | 7 | Set aside to cool. | | 8 | Mix this juice with the fish. | | 9 | Add the herbs and the onions, garlic and pimentos. | | 10 | The resulting dish is a pale-pink mincemeat of fish, with green speckles from the added condiments. | | 11 | Serve cold with a green salad |
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