Thailand Yam Pla
This cool and spicy fish salad is a refreshing appetizer or cold dish for hot summer days. The contrast of soft tuna and crispy lettuce is enhanced by the flavors of mint, lemongrass, shallots, fish sauce, lime, and chili paste. Any firm fish can be used in this recipe.
Recipe Servings: 4-6
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Dressing:- 1 tsp (5 ml) brown sugar
- 2 Tbsp (30 ml) fish sauce
- 2 Tbsp (30 ml) lime juice
- 1 tsp (5 ml) nam prik pao (chili paste)
- 5 hot chilies, finely sliced
- 1 cup (225 g) tuna, precooked, flaked
- 1/2 cup (34 g) lemongrass, sliced diagonally
- 1/4 cup (25 g) sliced shallots
- 1 head lettuce, shredded
- 1/4 cup (5 g) mint leaves
Directions
- Whisk together brown sugar, fish sauce, lime juice, and chili paste, ensuring that sugar is dissolved.
- Add chilies.
- Combine fish, lemongrass, shallots, and dressing.
- Place lettuce on a serving plate, add fish, and garnish with mint.
- Serve immediately.
For Dressing:
For Salad:
Copyright © 1993—2024 World Trade Press. All rights reserved.