Yum Plaa: Spicy Thai Fish Salad
Fried fish with herbs and lime dressing
The heatwave continues and with it the desire for light salads. This time it’s another Thai salad. Fried cod fillet is chopped up and dressed with the typical
Thai ingredients for yam salads. I simply call this salad “Yum Plaa” (
Ingredients for two servings
- 400g cod fillet
- 5-6 cherry tomatoes
- one shallot
- one spring onion
- 2 coriander stems
- 2-3 Thai chilies
- lime juice
- 4 tbsp fish sauce
- 1 tsp palm sugar or brown sugar
- 2-3 tbsp vegetable oil
Preparation
First peel the shallots and cut them into fine rings, then remove the stems from the Thai chilies and also cut them into fine rings. Next, cut the cherry tomatoes in half and slice the spring onion into rings. Finally, pluck the coriander leaves from their stems.
Now heat plenty of oil in a flat pan and sear the fish on both sides. When it starts to turn dark, use a spatula to cut the fillets into bite-sized pieces and continue to fry them briefly. However, make sure that the fish pieces do not become too dry.
Then remove the pan from the heat and allow the fish to cool slightly. In the meantime, squeeze the lime and mix the juice with the fish sauce. Stir in the palm sugar until it has completely dissolved.
Finally, place the fish in a shallow bowl and add the shallots, spring onions, chili rings, tomato pieces, and cilantro leaves. Finally, add the mixed sauce and mix everything together well.
Serve the finished Yum Plaa immediately while still lukewarm.
