Lap is classic Isan (North East Thailand), dressing and this is a nice way to eat salmon. Salmon can be so plain sometimes and this spicy dressing for it, really peps it up.

Ingredients
2 Pieces Salmon
1 Teaspoon Butter
2 Tablespoons Chopped Onions
2 Tablespoons Chopped Chillies
1 Tablespoon Chopped Coriander Leaves
1 Tablespoon Chopped Kaffir Lime Leaves
1 Tablespoon Toasted Sticky Rice
2 Garlic Cloves
1 Tablespoon Lemon Juice
1 Tablespoon Fish Sauce
Mint Leaves

Preparation
1. Clean the salmon and dry it with kitchen paper.
2. Put butter in a frying pan over a medium heat and fry the salmon gently. It doesn't need to be cooked long, 30 seconds on each side is usually enough.
3. Remove the salmon from the heat and set aside.
4. Chop the garlic finely, and mix together with all ingredients in a saucepan. Heat for 30 seconds just to warm it through, then spoon over the salmon.

Serve With
Sticky Rice
Cucumber
Lettuce
Green Beans

Steaming food in banana leaves is a Thai tradition, the only change these days is that we like to use a stapler to staple the banana leaves into their pyramid shaped parcels! Once cooked, these parcels can be eaten hot or cold and are ideal to take on a picnic.

Ingredients
300 gms Fish (Hake Code etc.)
6 Assorted Chillies
30 gms Lemon Grass
30 gms Sticky Rice
2 Tablespoons Fish Sauce
1/2 Teaspoon Salt
2 Kaffir Leaves
Banana Leaves

Preparation
1. Soak the stick rice in hot water for at least 5 minutes to soften it.
2. Clean and chop the fish to 3 cm pieces, put into a bowl.
3. Pound the sticky rice and chillies, lemon grass and kaffir leaves together to a pulp.
4. In the bowl, mix the pulped rice & chillies with the fish and the salt and fish sauce.
5. Spoon the mixture into the centre of banana leaves. Fold the leaves up into little parcels. You can cheat like I do and use a stapler to close the parcels.
6. Steam for 20 minutes.
7. Don't eat the banana leaves!

Serve With
Steamed Sticky Rice

Mackerel is an oily fish and a good source of essential fish oils. This dish is how we serve it in Thailand, with a spicy green pepper and curry sauce together with strips of lime leaves.

Ingredients
1-2 Mackerel Fish
250 ml Coconut Milk
1 Tablespoon Red Curry Paste
1/2 Teaspoon Salt
1 Teaspoon Sugar
2 Kaffir Leaves
2 Red Chillies

Preparation
1. Clean the mackerel and cut in half, gut it and steam for 10 minutes.
2. Put the coconut milk in the frying pan and warm it on the heat.
3. When the coconut milk starts to steam, add the red curry paste and oil and stir until mixed for 30 seconds. Add the salt and sugar until it's all mixed together then turn off the heat.
4. Place the mackerel on a plate, spoon over the red curry paste and finely slice the kaffir leaves and chillies and garnish the fish dish with it.

The extra flavour in this fish comes from leaving it sitting in the sun for a day. I like to think it's sun-basted rather than sub-tanned. For this dish, get a fish with plenty of white meat on it, as it sits in the sun it will dry and shrink a little, so the thicker the meat the better. I used a hake.

Ingredients
500 gms White Fish
1 Hot Sun
Oil for Deep Frying
1 Teaspoons Salt

Ingredients for Sauce
4 Fish Sauce
4 Tablespoons Sugar
3 Chillies
1 Garlic Cloves
2 Small Red Onions
10 gms Sour Mango
50 ml Water

Preparation
1. Clean the fish and cut it lengthwise and open it up so that the meat side faces up and the skin side faces down.
2. Salt the meat of the fish, place on a plate and leave it out in the sun for one day.
3. Deep fry the fish in hot oil until it turns brown and crunchy.
4. To make the sauce, into a saucepan place the sugar, fish sauce and water.
5. Boil the sauce until the sugar is dissolved and the sauce become thicker, then remove from the heat and leave to cool.
6. Slice the garlic, chillies, mango and red onion and mix into the sauce.

These salmon rollups are flavoured with Thai kaffir limes leaves, lemon grass and pepper corns which infuse the salmon as they cook.

Ingredients
500 gms Salmon Fillet
2 Garlic Cloves
1-2 Coriander Roots
3 Kaffir Lime Leaves
5 gms Lemon Grass, Chopped
5 gms Green Peppercorns
1 Tablespoon Fish Sauce
1 Teaspoon Butter

Preparation
1. Set aside some of the lemon grass and kaffir leaves to use as a garnish.
2. Pound the garlic, coriander root, the remaining kaffir leaves, and lemon grass, the peppercorns and fish sauce together until they are broken up.
3. Spoon the herbs onto the salmon thinly.
4. Roll up the salmon.
5. Slice the kaffir and lemon grass garnish into thin strips, then use them to garnish the top of the roll ups.
6. Leave to marinade in the fridge. I like to leave it overnight.
7. Add a little knob of butter to each of the rolls ups, then bake in the oven for 8-10 minutes at 180 degrees celsius.

Tilapia is common in Thailand & Chinese cuisine. If it's fresh, the flesh is easy to slice and roll, making it ideal for this recipe. Stuffed rolls of tilapia flesh in a soy sauce.

Ingredients
200-300 gms Tilapia (Or Firm Flesh Fish)
50 gms Shrimp Minced
10 gms Chopped Carrots
2 Garlic Cloves
1 Coriander Root
1/4 Teaspoon White Pepper
5 Tablespoons Light Soy Sauce
Seawead
Celery
Red Chillies

Preparation
1. Slice the fish flesh to thin flat squares.
2. Pound the garlic, coriander root and white pepper together and mix with the shrimp and chopped carrot.
3. Take a teaspoon of the mixture, place it in the middle of the fish, and roll.
4. Take a strip of seaweed paper and wrap it around the roll.
5. Steam for 10 minutes.
6. Drench in soy sauce and garnish with celery and chillies.