Yam pla tu sai bua (Mackerel salad with lotus stems)
This is a simple salad utilizing leftover mackerel meat. The lotus stems contrast nicely with the meaty mackerel, making a delicious and quick salad.
Bangkok (Krung Thep Maha Nakhon), Thailand
1 person made this
10 Thai chillies, sliced thin
1 tablespoon palm sugar
2 tablespoons fish sauce
2 limes, juiced
100-200g cooked mackerel meat, pulled into small pieces
1 cup lotus stems, sliced thin diagonally
1 head crunchy lettuce, washed and leaves separated
A handful of mint
1/2 green cabbage, shredded
- Make the sauce by mixing the Thai chillies, palm sugar, fish sauce and lime juice together in a large bowl. Gently toss in the mackerel and lotus stems.
- Place the mackerel mixture on a large serving plate. Arrange the lettuce, mint and cabbage around the mackerel.
- To eat, wrap some mackerel, mint and cabbage in a piece of lettuce to make a roll and enjoy!
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