Yam Pla Grob (Spicy roasted fish salad)

    15 mins

    This is a great recipe to use if you have leftover roasted fish. The fish can be day-old or roasted that day. The fish skin gets crispy adding a wonderful crunchy chewiness to the salad.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 4 

    • For the sauce
    • 1 finger galangal, peeled and sliced into disks
    • 5 garlic cloves, sliced
    • 5 Thai chillies, sliced thin
    • 1 tablespoon palm sugar
    • 1 tablespoon fish sauce
    • 2-3 limes, juiced
    • Other ingredients
    • 100-200g roasted fish meat, pulled into small pieces, bones removed
    • 3 shallots, sliced
    • 1 stalk lemongrass, sliced thin
    • 1 capsicum, julienned
    • 1 handful mint, torn
    • 1 handful coriander, chopped

    Prep:15min  ›  Ready in:15min 

    1. In a mortar, pound the galangal well. Squeeze out the galangal juice into the mortar and discard the fibres.
    2. Add the garlic and chillies and continue to pound until well smashed. Add the palm sugar, fish sauce and lime juice and stir together.
    3. In a large bowl, mix together the fish pieces, shallots, lemongrass, capsicum and sauce.
    4. Serve on a plate garnished with the mint and coriander.

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