Preparation
1. Boil the fish with lemongrass, garlic, ginger, fish sauce, and water. When cool, debone the fish.
Shallow-fry minced garlic, onion, and turmeric powder. When fragrant, add the fish. Add
seasonings and put them on a plate.
2. To the cooked Shan rice, add sautéd fish, chili oil, and oil. Add seasonings and mix well.
3. At 180°C, fry U.S. frozen lattice or basket-weave fries until crispy.
4. Fry dried chili and peanuts. Wash the chive roots.
Plating Instructions
Put the banana leaf on a plate. Form Shan rice salad mixed with fish into balls. Top with sautéd fish and
garlic. Beside, plate U.S. lattice or Basket-weave fries as desired. Garnish with chive roots, fried peanuts,
fried chili, fried garlic, and lettuce as desired.
