Deep Fried Fish Laab: Laj Nqaj Ntseg Kib

Hello Deep Fried Fish Laab! 
One of my favorite laab versions: Deep Fried Fish. In Hmong Leeg, we call this dish laj nqaj ntseg kib. Laj stands for laab, nqaj ntseg means fish, and kib means to deep fried. And this dish is my all time favorite way to enjoy my summer herbs. I grew up eating this dish as a kid since my dad would make it for us after his fishing trip. So simple but so delicious! Deep fried fish is delicious as is but crumbling it and making it into laab is even better! The best part about this dish is getting a bite of the super crispy fish with rice. SOOO GOOD. One of the many proteins you can use to make laab. So give this recipe a try and let me know if you like it. 
Larb: Most common term used in the States

What you should be saying: LAAB or LAAP or LAJ [we don't pronounce or use the "r"]
But since a lot of you know this dish as Larb, I refer to it as that. But be mindful that we don't pronounce or use the "r"!

*Other fish you can use listed on my website.

WRITTEN RECIPE W/ DETAILED INSTRUCTIONS and PICTURES HERE:
http://chawjcreations.com/2020/09/11/deep-fried-fish-larb-laj-nqaj-ntseg-kib/

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#Laab #Laj #laap #larb #fish

INGREDIENTS
2 lbs fish (white fish) I used tilapia (seasoned with a little salt and white pepper) NO COATING IS NEEDED WHEN FRYING
1/3 cup cilantro (chopped)
2-3 green onion (chopped)
A little dill (optional)
1/4- 1/3 cup Mint and basil (more or less)
1-2 shallot (sliced) (62g)
¼ cup roasted rice powder (52g)
---QUICK SAUTE---
2 tbsp garlic minced (28g) 6-8 cloves
2 tbsp kaffir lime leaf (13g)
2-3 lemongrass (chopped finely) (58g)
---DRESSING---
2-3 fresh chili peppers (chopped)
2 tbsp fish sauce (38g)
1 tsp pepper flakes (3g)
1/4 cup lime juice (55g)
2 tsp sugar (9g)
2 tsp mushroom seasoning (6g)
---OTHER---
Oil to fry