AT A GLANCE
We've used kingfish, but any fresh sashimi-grade fish will work for this dish. We serve jasmine rice here, but it also goes well with sticky rice, which is all the better for scooping up the salad.
|01||Heat sticky rice in a frying pan over medium heat and cook, stirring occasionally, until golden (10 minutes; take care it doesn’t burn) Transfer to a mortar to cool, then crush to a fine powder consistency with a pestle and set aside.|
|02||For hot and sour dressing, mix ingredients in a bowl to combine and set aside.|
|03||Toss kingfish, herbs, shallot and spring onion in a bowl to combine. Drizzle dressing over, toss to coat, scatter rice powder over to taste and serve with steamed rice and chillies.|
Note Roasted chilli flakes are available from Asian grocers.