Yam pla tu sai bua (Mackerel salad with lotus stems)

    15 mins

    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

    Serves: 4 

    • 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

    Prep:15min  ›  Ready in:15min 

    1. 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.
    2. Place the mackerel mixture on a large serving plate. Arrange the lettuce, mint and cabbage around the mackerel.
    3. To eat, wrap some mackerel, mint and cabbage in a piece of lettuce to make a roll and enjoy!

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (0)