Laotian Crispy Rice Salad with Alaska Rockfish | Alaska Seafood Marketing Institute

Ingredients

• 2 cups jasmine rice, cooked with a few pinches of salt
• 4 Alaska rockfish fillets, 5 oz portions
• Few pinches of salt and pepper
• 1 tbsp rice bran oil
• 2 cups red leaf lettuce, washed, sliced
• 2 cups granny smith apple, diced
• 1 cup rainbow carrots, matchsticks
• 1 cup red bell pepper, thinly sliced
• 1 cup red cabbage
• ¼ cup red onion, thinly sliced
• 30 slices jalapeño, thinly sliced
• ½ cup peanuts, toasted, crushed
• ½ cup cilantro, washed, chopped coarse
• ¼ cup mint or thai basil, torn
• 1 tbsp ginger, finely grated
• 1 tbsp lemongrass, finely grated
• 1 lime leaf, minced
• 3 tbsp fish sauce
• ¼ cup agave, light
• ½ cup lime juice, fresh squeezed
• 3 tbsp roasted hazelnut oil
• 3 tbsp extra virgin olive oil
• ½ tsp salt