Fish Laab

Name: Fish Laab
Total time: 20 min
Yield: 4 servings
Cuisine: thai
Ingredients: 1 1/2 pounds firm fish fillets, like salmon, striped bass, snapper or haddock; Kosher salt and black pepper; 1 tablespoon canola oil, plus more as needed; 1 tablespoon fish sauce, plus more as needed; 1 teaspoon granulated sugar; 3 tablespoons raw (uncooked) jasmine rice (or 2 tablespoons store-bought toasted-rice powder); 1 small red onion or 1 large shallot, thinly sliced (about 1/2 cup); 2 teaspoons red-pepper flakes; 1/2 cup fresh cilantro leaves, coarsely chopped; 1/4 cup fresh mint leaves, torn if large; 2 or 3 scallions, thinly sliced (about 1/4 cup); 3 tablespoons lime juice (from about 2 limes), plus more as needed

By Ali Slagle

Updated May 30, 2025

Fish Laab — Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Total Time: 20 minutes
Rating: 5(588)
Comments: Read comments

Laab (also spelled larb), a boldly flavored Thai dish, often combines ground chicken, ground pork or other ground meat with dried chile, scallions, shallots, fish sauce, lime, fresh herbs and nutty toasted rice, which you can make yourself or find at Asian markets. The dish also works with crumbled tofu, mushrooms, cauliflower or fish. In this quick-cooking fish version, fish fillets are pan-seared until cooked through, then broken into bite-sized pieces and tossed with the rest of the ingredients. Serve with sticky rice, small wedges of salted green cabbage, cucumber spears or lettuce leaves.

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Ingredients

Yield:4 servings

1½pounds firm fish fillets, like salmon, striped bass, snapper or haddock
Kosher salt and black pepper
1tablespoon canola oil, plus more as needed
1tablespoon fish sauce, plus more as needed
1teaspoon granulated sugar
3tablespoons raw (uncooked) jasmine rice (or 2 tablespoons store-bought toasted-rice powder)
1small red onion or 1 large shallot, thinly sliced (about ½ cup)
2teaspoons red-pepper flakes
½cup fresh cilantro leaves, coarsely chopped
¼cup fresh mint leaves, torn if large
2 or 3scallions, thinly sliced (about ¼ cup)
3tablespoons lime juice (from about 2 limes), plus more as needed

Ingredient Substitution Guide

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Preparation

Step 1
Pat fillets dry and season on both sides with salt and pepper.
Step 2
Heat a large (12-inch) nonstick skillet over high. When the pan is hot, add the oil. Working in batches, if necessary, cook the fillets skin-side down. (To prevent splattering, lay the portion of the fillet closest to you into the pan first, so that any oil will splatter in the direction away from you as you set down the rest of the fillet.) Press down on the fish with a spatula for 20 seconds, then lower heat to medium and cook until golden, 2 to 3 minutes.
Step 3
Carefully flip fillets and cook until cooked through, about 90 seconds. (Time will vary depending on the thickness of the fish.) Add additional oil if needed for a second batch.
Step 4
Transfer the fish to a cutting board. Remove the skin if desired, then break the fish into bite-size chunks with a knife or fork. Transfer to a serving bowl and stir in the fish sauce and sugar. Set aside to cool slightly.
Step 5
While the fish cools, make the toasted rice powder, if using raw jasmine rice: Wipe out the skillet and return it to medium heat. Toast the rice, stirring frequently, until it starts to smell nutty and turns golden, 4 to 5 minutes. Transfer to a mortar and pestle or spice grinder, cool slightly, then process into a powder.
Step 6
Add the red onion and red-pepper flakes to the fish and stir gently. Add the cilantro, mint, scallions and lime juice and stir gently to combine. Sprinkle with the toasted rice powder and season to taste with more fish sauce and lime juice as needed.

Ratings

5 out of 5

588 user ratings

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Comments

Jojo5 years ago

Added diced peanuts per poster’s suggestion and it made the dish come together. Definitely adds needed texture. Tasty and satisfying dish

Bill5 years ago

Made this with Sockeye salmon, served it over a bed of lettuce and a side of jasmine and it turned out great. Moist, flavorful, and fresh. Diced peanuts might make an interesting topping in addition to or in place of the toasted rice.

Claire3 years ago

Laab is a Lao dish, not Thai. You also might as well order khao khua (toasted sticky rice powder) as it traditionally is made with a specific type of rice with makrut lime and lemongrass which is hard to replicate in North America. This is probably the most important ingredient in the dish.

Adam Rieder1 month ago

We made with mahi mahi and with tilapia (online grocery order substitutes will do you dirty). We found that the tilapia was actually amazing in the dish -- way better than the mahi mahi. A great way to make this dish on a budget. We served with sticky jasmine rice topped with sesame seeds!

Marco Polo3 months ago

Simple but impressive dish. I added cucumber and bell pepper to add a bit more vegetables Great for hot summers

Kat9 months ago

Hesitantly made this with salmon and it was delicious - the dressing is so alive! Added peanuts, per reviews, but not a fan. Did make my own toasted rice powder - so simple. Second time I added a shiitake (because I had it, but not enough for mushroom larb). Thank you to posters for indicating this is a Lao dish. I was unaware.

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