Title: San ton pa (mincemeat of raw fish)
 Categories: Laos, Seafood
      Yield: 6 Servings
 
      2 lb Fresh fish (sole, halibut,
           -flounder)
      1 ts Salt
    1/2 c  Water
           Juice of 5 to 6 lemons
      5 md Onions
      5    Cloves garlic
      3    To 4 fresh pimentos
      2 tb Finely chopped fennel,
           -cilantro, shallots
 
  Reduce the fish to mincemeat after removing all the bones. Place in a
  bowl. In another bowl mix the salt in the water, then add the lemon
  juice. Pour this mixture over the fish and let stand for 15 minutes.
  Chop the onions, garlic and pimentos very fine. Press out the water
  from the fish and boil this water. Set aside to cool. Mix this juice
  with the fish. Add the herbs and the onions, garlic and pimentos. The
  resulting dish is a pale-pink mincemeat of fish, with green speckles
  from the added condiments. Serve cold with a green salad.
  
  From:  PEARL S. BUCK'S ORIENTAL COOKBOOK, SBN 671-21366-0 Posted