Los Angeles River Backyard Carp Larb Recipe - Los Angeles Times

Name: Los Angeles River Backyard Carp Larb Recipe - Los Angeles Times
Total time: 60 min
Ingredients: 2 medium Los Angeles River carp fillets, roughly 2 1/2 to 3 pounds; 1/4 cup finely minced fresh galangal; 1 teaspoon granulated sugar; 2 tablespoons fish sauce; 2 tablespoons chile powder; 2 tablespoons thinly sliced lemongrass; 1/2 red onion, thinly sliced; 1/2 ounce roughly chopped cilantro, with stems; 12 mint leaves, torn; 1/2 cup thinly sliced green onions; 1/2 cup chopped sawtooth (culantro); 2 tablespoons nam pla ra (Thai fermented fish liquid); 1/4 cup fresh lime juice; 1 1/2 tablespoons toasted rice powder (buy the Night + Market cookbook to learn how to make this manna from heaven); Green cabbage wedges, sliced cucumber and Thai sticky rice, for serving

www.latimes.com

This Los Angeles River carp larb is delicious, vibrant and tangy, similar enough to catfish larb, but with a California-local spin, and it's easy to make.

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Ingredients

2 medium Los Angeles River carp fillets, roughly 2 1/2 to 3 pounds
1/4 cup finely minced fresh galangal
1 teaspoon granulated sugar
2 tablespoons fish sauce
2 tablespoons chile powder
2 tablespoons thinly sliced lemongrass
1/2 red onion, thinly sliced
1/2 ounce roughly chopped cilantro, with stems
12 mint leaves, torn
1/2 cup thinly sliced green onions
1/2 cup chopped sawtooth (culantro)
2 tablespoons nam pla ra (Thai fermented fish liquid)
1/4 cup fresh lime juice
1 1/2 tablespoons toasted rice powder (buy the Night + Market cookbook to learn how to make this manna from heaven)
Green cabbage wedges, sliced cucumber and Thai sticky rice, for serving