Yam Pla Grob (Crispy tiny dried fish salad)

    When visiting the coasts of Thailand, the smaller towns are permeated by the smell drying seafood. Stop by and pick up a bag of these little dried fish to take home and make this spicy salad.

    Wiley

    Bangkok (Krung Thep Maha Nakhon), Thailand
    3 people made this

    Ingredients
    Serves: 4 

    • 200 g tiny dried fish
    • oil for frying tiny fish
    • 5 each cherry tomatoes, halved
    • 1/2 yellow onion, julienned
    • 1/4 cup cashews, toasted
    • 2 each limes, juiced
    • 5 each Thai chillies, sliced thin
    • 2-3 tablespoons fish sauce
    • 1 tablespoon palm sugar
    • 2 sprigs mint, torn
    • 3 leaves lettuce

    Directions
    Prep:15min  ›  Ready in:15min 

    1. Heat the oil in a wok and fry the dried fish till lightly browned and drain on a paper towel.
    2. Mix the lime juice, chillies, fish sauce and palm sugar together until the sugar is dissolved. Toss in the tomatoes, onion and cashews and mint. Coat everything well and then add the tiny fish and toss well. Taste the salad and adjust if needed. place the salad on the lettuce and serve.
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