Sashimi of Fluke with Sweet Shrimp

1. 1

   Lay the slices of fish over a cutting board.

2. 2

   Roll 2 cilantro sprigs and two chive tops into four of the slices, so the tops of the herbs are exposed.

3. 3

   You should have sixteen fish rolls that can be stood on end with the herbs coming out the top.

4. 4

   Arrange the rolls and sweet shrimp on a chilled plate.

5. 5

   Sauce: Combine the nam plah and lime juice in a small glass mixing bowl.

6. 6

   Add the shaved cilantro, and steep for 2 minutes.

7. 7

   Add the peppers and steep until desired flavor.

8. 8

   Strain through a double cheesecloth.

9. 9

   The longer the peppers steep, the hotter the sauce will become.

10. 10

    Serve in small bowl as a dipping sauce.

11. 11

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

12. 12

    The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

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