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

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

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About this recipe: This is a simple salad utilizing leftover mackerel meat. The lotus stems contrast nicely with the meaty mackerel, making a delicious and quick salad.

Wiley Bangkok (Krung Thep Maha Nakhon), Thailand

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!

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