Yam pla chawn krob (Crispy fish salad)

    20 mins

    This Thai salad is great if you have fish but do not know what to do with it. This recipe is very easy to prepare. The recipe calls for serpent head fish, a common fish in Southeast Asia. You can also use catfish or snapper as a substitute.


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

    Serves: 4 

    • 300 g serpent head fish, sliced
    • Oil for frying
    • 1 teaspoon ginger, peeled and shredded
    • 1 stalk lemongrass, sliced thin
    • 4 kaffir lime leaves, sliced
    • 4 sprigs mint, torn
    • 4 shallots, sliced
    • 1-2 tablespoons fish sauce
    • 1-2 limes, juiced
    • Roasted dried chillies to taste
    • 1 Tablespoon palm sugar

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat the oil in a wok, and fry the fish slices until crispy. Remove the fish and drain on paper towels.
    2. Place the fish in a bowl and toss in remaining ingredients.
    3. Taste the fish and adjust by adding lime juice, fish sauce and chillies to meet your taste. Place on a platter and serve.

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