Difficulty: Easy
Prep Time: 20 minutes
Yield: 4 servings

Ingredients:

16 slices sashimi-grade fluke, sliced thinly on the bias
16 cilantro leaves
32 chive tops
16 cooked sweet shrimp

Sauce:

1/4-cup nam plah fish sauce
1/4-cup fresh lime juice
1/4-cup shaved fresh cilantro roots*
1 cup shaved variety small chiles

*Substitute 2 tablespoons chopped cilantro

Instructions:

1. Lay the slices of fish over a cutting board. Roll 2 cilantro sprigs and 2 chive tops into 4 of the slices, so the tops of the herbs are exposed. You should have 16 fish rolls that can be stood on end with the herbs coming out the top. Arrange the rolls and sweet shrimp on a chilled plate.
   
2. Sauce: Combine the nam plah and lime juice in a small glass mixing bowl. Add the shaved cilantro, and steep for 2 minutes. Add the peppers and steep until desired flavor. Strain through a double cheesecloth. The longer the peppers steep, the hotter the sauce will become. Serve in small bowl as a dipping sauce.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.