Scotch Fillet Crying Tiger & Nam Jim Jaew
Scotch Fillet Crying Tiger & Nam Jim Jaew
Ingredients
For the Scotch Fillet
- 1 1/2 pounds scotch fillet, about 1-inch thick
- 1 tablespoon vegetable oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Nam Jim Jaew (Spicy Dipping Sauce)
- 1 tablespoon uncooked jasmine rice
- 1 tablespoon palm sugar, finely chopped or grated
- 2 tablespoons fish sauce
- 1 teaspoon chili flakes, or more to taste
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup water
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 green onions, chopped
For the Salad/Garnish
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 2 shallots, thinly sliced
- 1/2 cucumber, sliced into half-moons
- 1 cup cherry tomatoes, halved
Instructions
- 1
Toast the uncooked jasmine rice in a dry pan over medium heat, stirring frequently, until it turns golden brown and fragrant, about 3-5 minutes.
⏱️ 5 min
- 2
Transfer the toasted rice to a mortar and pestle. Grind the rice into a fine powder. Alternatively, use a spice grinder or coffee grinder.
⏱️ 3 min
- 3
In a mixing bowl, combine the freshly ground rice powder, palm sugar, fish sauce, chili flakes, and lime juice.
⏱️ 2 min
- 4
Pour in the water and stir the mixture thoroughly until the palm sugar is completely dissolved and all ingredients are well combined.
⏱️ 2 min
- 5
Stir in the sliced red onion, chopped fresh cilantro, and chopped green onions into the Nam Jim Jaew. Set aside.
⏱️ 3 min
- 6
Pat the scotch fillet dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
⏱️ 2 min
- 7
Heat the vegetable oil in a heavy-bottomed pan or cast-iron skillet over high heat until it's very hot and just starting to smoke.
⏱️ 2 min
- 8
Carefully place the seasoned scotch fillet in the hot pan. Sear for 2-3 minutes on each side for a medium-rare doneness, or adjust cooking time to your preferred level of doneness. A good crust should form.
⏱️ 6 min
- 9
Remove the cooked steak from the pan and transfer it to a cutting board. Let it rest for 5 minutes to allow the juices to redistribute.
⏱️ 5 min
- 10
While the steak rests, arrange the fresh mint leaves, fresh cilantro leaves, thinly sliced shallots, sliced cucumber, and halved cherry tomatoes artfully on a serving platter.
⏱️ 3 min
- 11
Once rested, slice the scotch fillet against the grain into thin pieces.
⏱️ 2 min
- 12
Place the sliced scotch fillet pieces over the bed of salad ingredients on the serving platter. Drizzle a generous amount of the prepared Nam Jim Jaew over the steak and salad. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Scotch Fillet Crying Tiger & Nam Jim Jaew
For the Scotch Fillet
- 1 1/2 pounds scotch fillet, about 1-inch thick
- 1 tablespoon vegetable oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Nam Jim Jaew (Spicy Dipping Sauce)
- 1 tablespoon uncooked jasmine rice
- 1 tablespoon palm sugar, finely chopped or grated
- 2 tablespoons fish sauce
- 1 teaspoon chili flakes, or more to taste
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup water
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 green onions, chopped
For the Salad/Garnish
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 2 shallots, thinly sliced
- 1/2 cucumber, sliced into half-moons
- 1 cup cherry tomatoes, halved
Instructions
- 1
Toast the uncooked jasmine rice in a dry pan over medium heat, stirring frequently, until it turns golden brown and fragrant, about 3-5 minutes.
⏱️ 5 min - 2
Transfer the toasted rice to a mortar and pestle. Grind the rice into a fine powder. Alternatively, use a spice grinder or coffee grinder.
⏱️ 3 min - 3
In a mixing bowl, combine the freshly ground rice powder, palm sugar, fish sauce, chili flakes, and lime juice.
⏱️ 2 min - 4
Pour in the water and stir the mixture thoroughly until the palm sugar is completely dissolved and all ingredients are well combined.
⏱️ 2 min - 5
Stir in the sliced red onion, chopped fresh cilantro, and chopped green onions into the Nam Jim Jaew. Set aside.
⏱️ 3 min - 6
Pat the scotch fillet dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
⏱️ 2 min - 7
Heat the vegetable oil in a heavy-bottomed pan or cast-iron skillet over high heat until it's very hot and just starting to smoke.
⏱️ 2 min - 8
Carefully place the seasoned scotch fillet in the hot pan. Sear for 2-3 minutes on each side for a medium-rare doneness, or adjust cooking time to your preferred level of doneness. A good crust should form.
⏱️ 6 min - 9
Remove the cooked steak from the pan and transfer it to a cutting board. Let it rest for 5 minutes to allow the juices to redistribute.
⏱️ 5 min - 10
While the steak rests, arrange the fresh mint leaves, fresh cilantro leaves, thinly sliced shallots, sliced cucumber, and halved cherry tomatoes artfully on a serving platter.
⏱️ 3 min - 11
Once rested, slice the scotch fillet against the grain into thin pieces.
⏱️ 2 min - 12
Place the sliced scotch fillet pieces over the bed of salad ingredients on the serving platter. Drizzle a generous amount of the prepared Nam Jim Jaew over the steak and salad. Serve immediately.
⏱️ 3 min